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
- In a mortar finely crush the juniper berries.
- Parry the fillet and cut into 10 equal slices.
- Cut the fillet slices between the cling film approx. 5 mm thick.
- 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.
- Now roll up the meat slice like a roulade and cut into 3-4 equal pieces.
- Now put the meat rolls on a skewer and grill on the grill for about 2 minutes on each side.
cabbage
- Cut the cabbage into very thin strips.
- Cut the spring onions into oblique slices.
- Halve the tomatoes.
- Roughly chop the basil.
- In a large saucepan, sauté the cabbage with the spring onions, cream, water and the curry.
- Sprinkle the thyme and cumin over it and stew for about 5 minutes, it should still have some bite.
- Season with salt and pepper to taste.
- Fold in the tomatoes and basil and let them steep for about 2 minutes.
loaf
