Recipe Tip: Beef Fillet Colbert - Falstaff
Top Recipe for 5 Persons. All ingredients and tips for getting it right. Tender beef fillet, spicy sauce - cabbage can be so noble and classically good. It takes a bit of work, but it's worth it!
- 800 gfillet of beef, middle piece, trimmed
- 1 headkale
- 300 gmushrooms
- 80 gbutter
- 2 sprig(s)thyme
- 5juniper berries, finely chopped
- 4prunes, finely diced
- 200 gsmoked bacon, finely diced
- 2 stalk(s)celery, finely diced
- 2carrots, finely diced
- 1onion, finely diced
- 125 mlwhite wine
- 500 mlbeef stock
- 1bay leaf
- 3egg yolks
- 2 tablespoonsoy sauce
- 80 gcold butter
- olive oil
- black pepper, freshly ground
Step 1Season the beef fillet with salt and pepper. Heat a heavy frying pan and cook the fillet over high heat in olive oil until it is well coloured on all sides (about six minutes). Lift out of the pan and leave to cool.
Step 2Remove the leaves from the cabbage, paying particular attention to the outer, dark green leaves. Cut out the midribs and blanch the leaves in plenty of boiling salted water for two minutes. Rinse in iced water and pat dry.
Step 3Finely chop the mushrooms and shallots. Add butter to the meat juices in the pan, then add the mushrooms, onions, thyme and juniper and sauté, stirring several times, until the liquid has evaporated (after about ten minutes).
Step 4Add the prunes and cook for a further three minutes. Meanwhile, fry bacon with celery, carrots and onion, deglaze with wine and stock, slowly reduce by half with bay leaf.
Step 5Strain through a sieve and retain the bacon jus. Spread out about 30 centimetres of cling film on a work surface. Arrange the cabbage leaves on top, overlapping in several layers until even. Make sure that the dark green leaves are at the bottom.
Step 6Mix the mushroom mixture with the egg yolks and spread it in the middle of the cabbage. Place the beef fillet on top, roll the cabbage around with the help of the cling film so that it forms a neat package.
Step 7Place in a suitable dish, seam side down, and cook in the oven at 130°C until a core temperature of 55°C is reached (after about 25 minutes). Remove from the oven and cover.
Step 8Bring the bacon just to a boil, season with soy sauce, add cold butter in cubes and emulsify while stirring vigorously. Add seasoning.
Step 9Cut the fillet into slices, garnish with the jus and serve with boiled or fried potatoes.
Step 10Pink Roasted Loin of Mouflon The mouflon, a type of wild sheep, was introduced to Burgenland in Austria by aristocratic hunters, and today gourmets can enjoy its outstandingly fine and tender meat. If you can't get mouflon, just use quality lamb or mutton. Meat
Step 11Grilled Steak Roulades with Courgettes and Bell Peppers Beef roulades can be cooked briefly on the grill or in a pan – and are ready in no time! Meat
Step 12Stuffed Breast of Veal The eternal classic of the Austrian Sunday roast gets a creative kick. For this recipe, we have enriched the stuffing with a little beef bone marrow. Meat
Step 13T-Bone Steak with Fennel & Asparagus Salad All this recipe takes is a good quality piece of beef, plus a fresh and fruity salad. Meat
Step 14Entrecôte with Mango and Asparagus This special dish features juicy meat, a fruity component and different types of cress. Meat