Beef fillet steak with red cabbage salad
Salad
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This recipe combines tender beef fillet steaks with a spicy red cabbage salad. The salad is refined with red wine vinegar, cranberries and horseradish. The steaks are pan-fried and then rested in aluminum foil. Ideal as a main course for a festive meal.
Ingredients (10 ingredients)
-
800 g Red cabbage
-
4 piece red onions
-
4 tbsp Red wine vinegar
-
to taste Salt
-
to taste White pepper
-
7 tbsp Rapeseed oil
-
100 g Cranberries (jar)
-
4 tbsp Horseradish (fresh or jar)
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4 piece Beef fillet steaks a180 grams
-
Black pepper from the mill
Preparation (7 steps)
Prepare red cabbage
Clean 800 g red cabbage, quarter and cut into very fine strips or finely grate in the food processor. Peel and finely chop 4 red onions. Place in a bowl.
Prepare dressing
Put 4 tbsp red wine vinegar, salt, white pepper, 7 tbsp rapeseed oil, 100 g cranberries (jar) and 4 tbsp horseradish (fresh or jar) into the mixing bowl and mix for 10 sec./level 3.
Marinate red cabbage
Pour the dressing over the red cabbage, add cranberries and horseradish and knead everything well - preferably with your hands. Leave to infuse, covered, for 15-30 minutes.
Prepare fillet steaks
Rinse 4 beef fillet steaks à 180 g under cold water, pat dry and season with black pepper from the mill.
Sear fillet steaks
Heat 2 tbsp oil in a pan and sear the steaks in it for 1-2 minutes on each side. Fry over medium heat for another 2-4 minutes on each side, depending on how well-done you want the steaks to be.
Let fillet steaks rest
Wrap the steaks in aluminum foil and let them rest for 5 minutes.
Serve
Serve with the red cabbage salad.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Mustard
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