03 January 2013,20:38 by

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Something new, fresh and perfect dish! That’s the best description of beef fillet. It is mixed with palatable ingredients like cabbage leaves, lentils, streaky bacon, potatoes, carrot and other added components. This menu really solves your food cravings and awfully changes your appetite.
Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Blanch the cabbage leaves in slightly salted boiling water for just a minute.
  • Remove and drop the leaves into ice cold water to retain the colour, then dry them well on absorbent kitchen paper.
  • Place the lentils and carrots in a mixing bowl and season with salt and pepper.
  • Blend the mixture together.
  • Place a tablespoon of the mixture in the centre of a cabbage leaf, roll the cabbage leaf over into a ball shape enclosing the stuffing.
  • Trim off any excess cabbage.
  • Put the cabbage parcels join-side down on a lightly oiled tray, cover it with cling film and then refrigerate.
  • Preheat the oven to Gas Mark 2/150°C/300°F.
  • Wrap each steak in bacon and tie with butcher's string.
  • Remove the cling film from the cabbage parcels, sprinkle with a little beef stock and reheat in the oven for 10 minutes.
  • Meanwhile, heat the beef dripping, sealing the steaks on both sides for 4 minutes.
  • Arrange the steaks on a warm serving dish then place it in the oven with the cabbage parcels.
  • Add the shallots to the beef dripping and cook for 2-3 minutes.
  • Add the flour and red wine and reduce for 5 minutes.
  • Add the beef stock and boil until reduced by half.
  • Grill the black pudding on both sides and place in the centre of a large serving dish.
  • Place the steaks on the black pudding, garnish it with the cabbage parcels, cocotte potatoes, cocotte carrots and the sprig of fresh thyme.


  • 4 large Savoy cabbage leaves
  • 50 grams cooked lentils
  • 50 grams cooked mashed carrot
  • Salt and freshly ground black pepper (to taste)
  • A little Cooking oil
  • 150 grams fillet steaks
  • 4 rashers rind less streaky bacon
  • 75 ml Basic Beef Stock
  • 25 grams beef dripping
  • 75 grams shallots, peeled and finely chopped
  • 1 tablespoon seasoned flour
  • 75 ml red wine
  • 4 slices black pudding

For the garnish

  • 10 roast cocotte (barrel) potatoes
  • 10 boiled cocotte (barrel) carrots
  • A sprig of fresh thyme

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