PURPLE – Beef fillet with stewed red cabbage and red wine reduction

DifficoltàDifficulty: low
Tempo di preparazionePreparation: 10 minutes
Tempo di cotturaCooking: 15 minutes

Ingredients for 4 people

  • 500 gr. of beef fillet
  • 1 red cabbage
  • 1 lemon
  • 1 red onion
  • 1 shallot
  • butter
  • full body red wine
  • rosemary
  • extra virgin olive oil
  • salt
  • pepper

Preparation

For the beef tenderloin:

  • Tie the tenderloin with a kitchen string
  • Salt and pepper the meat and add a few rosemary leaves 
  • Pour a little oil in an Inoxriv pan and brown the meat for a few minutes over a high heat
  • Continue the cooking over a medium heat for 15 minutes, turning the meat once (if you want the meat rare reduce its cooking time)

For the red cabbage stew:

  1. Cut the onion
  2. Brown the onion with butter in an Inoxriv saucepan 
  3. Cut the red cabbage into strips 
  4. When the onion gets golden add the cabbage, and salt to your taste
  5. Let the cabbage simmer for about 10 minutes

For the wine reduction:

  1. Cut the shallot and brown it with a little oil in an Inoxriv saucepan 
  2. Add a few rosemary leaves 
  3. When the shallot is golden, simmer with red wine until reduced
  4. Add the grated rind of ½ lemon
  5. Add 20 gr. of butter