Fillet Of Beef on Savoy Cabbage with Parmesan Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 steak (s), fillet steaks approx. 180 g each
- 1 head savoy cabbage
- 750 g potato (s), small
- 1 onion (s)
- 50 g parmesan, (freshly rated)
- 200 g whipped cream
- Oil, for frying
- salt and pepper
- nutmeg
- sugar
- olive oil
- butter
Print Recipe
Pin Recipe Instructions
- Boil the potatoes for about 15 minutes, then drain, rinse in cold water and peel. Place in a greased baking dish, drizzle with a little olive oil, season with salt and pepper and sprinkle with parmesan. Baked for about 20 minutes at 140 degrees.
- Remove the stalk from the savoy cabbage and cut into small pieces, season the inner light-colored leaves (as well as the thicker pieces) with onion, salt, sugar, a little pepper and nutmeg. Cook in the cream (or alternatively milk) until soft and puree.
- Salt the dark green leaves of the savoy cabbage, add a little sugar and cook with a little water and a piece of butter for about 5 minutes and add to the savoy cabbage puree.
- Sear the steaks on both sides for about 2-3 minutes and place on the oven rack at 140 degrees for 15 minutes. Then let it rest for 3 minutes in aluminum foil. Season with salt and freshly ground pepper.
- I know there are 100 ways to cook the perfect steak, but that`s how I make it perfect.
- Arrange the steak on the savoy cabbage and serve with the Parmesan potatoes.
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