Beef Fillet in Red Wine Sauce

Ingredients

• 200 ml robust red wine
• 400 ml robust vegetable broth
• 2 tbsp beef stock
• 0.5 packet sauce gingerbread
• Salt
• Pepper (freshly ground)
• 1 splash fruit vinegar (or red wine vinegar)
• 6 slices beef fillet (60 g each)
• 0.25 head red cabbage
• 1 Tbsp clarified butter
• 1 small savoy cabbage (≈500 g)
• Lemon juice
• Salt
• 2 tbsp butter

Instructions

1. 1.

   Reduce the red wine by half, then add vegetable broth and beef stock. Finely chop the sauce gingerbread, add it, and bring everything to a boil. Remove from heat and let stand covered for about 5 minutes. Blend vigorously with an immersion blender, season with salt and pepper, and adjust acidity with vinegar if needed.

2. 2.

   Season the beef fillet slices with salt and pepper, place them in the hot but not boiling sauce, and let steep for 6 minutes. Lift the meat out and plate it. Re‑blend the sauce and pour over the meat. Serve with boiled potatoes and a glass of beer. Add the savoy cabbage on the side.

3. 3.

   Remove outer leaves from the savoy cabbage, quarter it, cut off the core, and slice into fine strips.

4. 4.

   Boil plenty of salted water with half a squeezed lemon and its zest in a pot, add the cabbage, and blanch for about 8 minutes. Drain the cabbage, shock immediately in ice water, and drain again.

5. 5.

   Heat butter in a pan for serving, add the cabbage, warm it through, and lightly season.