Grilled beef filet roulade on pointed cabbage with pan bread

Time

Preparation time: 30 min.
Cooking or baking time: 10 min.
Rest period: 1 hour
Total preparation time: 1 hr. 40 min.

ingredients

Roulade

  • 500 g beef fillet
  • 1 tbsp juniper berries
  • 10 slices of smoked ham
  • 10 leaves of pointed cabbage
  • Salt and pepper to taste

cabbage


  • 450 g of pointed cabbage
  • 2 spring onions
  • 200 g cream
  • 150 g of small tomatoes
  • ½ bunch of basil
  • ½ teaspoon curry paste red
  • ½ teaspoon caraway ground
  • 1 l of thyme, dried
  • 50ml of water
  • Salt pepper nutmeg to taste

loaf

  • 180 g of flour
  • 95 ml of water
  • ½ tsp dry yeast
  • ½ tsp salt
  • 1 shot of olive oil
  • Oil for the pan

preparation

Roulade

  1. In a mortar finely crush the juniper berries.
  2. Parry the fillet and cut into 10 equal slices.
  3. Cut the fillet slices between the cling film approx. 5 mm thick.
  4. Salt and pepper the meat slices from both sides and sprinkle with a pinch of the crushed juniper on the side that is being covered. Then comes 1 sheet of pointed cabbage and then the ham.
  5. Now roll up the meat slice like a roulade and cut into 3-4 equal pieces.
  6. Now put the meat rolls on a skewer and grill on the grill for about 2 minutes on each side.

cabbage

  1. Cut the cabbage into very thin strips.
  2. Cut the spring onions into oblique slices.
  3. Halve the tomatoes.
  4. Roughly chop the basil.
  5. In a large saucepan, sauté the cabbage with the spring onions, cream, water and the curry.
  6. Sprinkle the thyme and cumin over it and stew for about 5 minutes, it should still have some bite.
  7. Season with salt and pepper to taste.
  8. Fold in the tomatoes and basil and let them steep for about 2 minutes.

loaf

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