Stuffed Beef Fillet with Red Cabbage and Potato Gratin

Ingredients

• 1 red cabbage (about 1500 g)
• 500 g onions
• 2 cans goose fat
• 250 ml red wine
• 2 Bay leaves
• 4 cloves
• 3 star anise
• 1 pinch cinnamon
• Salt
• sugar
• 2 apples (Boskop)
• 220 g currant jam (1 jar)
• 600 g Potatoes
• 1 tsp butter
• ground pepper
• 250 ml Whipping Cream
• 800 g beef fillet
• 4 small shallots
• 2 tbsp oil
• kitchen string
• 2 tbsp clarified butter
• 4 tbsp cognac
• 150 g crème fraîche
• 1 tsp flour
• 1 small can chanterelles
• 2 star fruits

Instructions

1. 1.

   For the red cabbage, remove outer leaves and stem. Cut into quarters and finely shave. Peel onions. Heat goose fat. Sauté onions. Add cabbage and brown. Add red wine and spices. Season with salt and sugar. Quarter apples, peel, core, and cut into pieces. Mix into cabbage. Cover and simmer gently for about 1 hour. Stir in currant jam and adjust seasoning.

2. 2.

   For the potato gratin, peel, wash, and slice potatoes thinly. Butter a shallow baking dish. Layer potatoes, seasoning with salt and pepper. Pour cream over. Bake for 30-40 minutes at 180°C fan‑forced.

3. 3.

   Cut beef fillet lengthwise but not through. Rub with salt and pepper. Peel and dice shallots. Heat oil in a pot. Briefly sauté herbs and shallots. Season with salt and pepper. Fill the fillet with herb mixture. Tie with kitchen string. Heat clarified butter. Brown fillet all around. Deglaze with cognac. Add broth and place fillet in a heat‑proof dish. Cover and bake for 30 minutes at same temperature as gratin.

4. 4.

   Drain chanterelles. Wash grapes, halve and remove seeds. Slice star fruit.

5. 5.

   Remove fillet from pan juices, cover with foil and rest 10 minutes. Strain pan juices. Dissolve fond with water and strain again. Bring to boil. Whisk in crème fraîche and flour to thicken sauce. Season with salt and pepper. Slice fillet and serve with potato gratin, sauce, and fruit.