Spicy beef with baked young cabbage and carrot mung bean
8 servings
180 minutes
Spicy beef with roasted young cabbage and carrot puree is a dish that embodies the best traditions of European cuisine. The beef tenderloin, simmered in aromatic broth with cognac, bay leaf, and thyme, becomes incredibly tender and flavorful. The roasted cabbage takes on a sweet caramel note, while the carrot puree with mustard adds a piquant depth. Golden-fried shallots and shiitake mushrooms enrich the dish's texture and enhance its umami notes. The garnish of cornichons adds a light tanginess that highlights the richness of flavor. This dish is perfect for a cozy dinner, evoking associations with classic French or German culinary delights. It pairs beautifully with red wine and is served hot, creating an atmosphere of true culinary enjoyment.
1
Cut the cabbage head into 6 pieces. Melt 30 g of butter and sauté the cabbage in it for about ten minutes. Pour in 0.5 liters of broth, season, and transfer to an oven preheated to 200 degrees for twenty minutes.
- Butter: 100 g
- Chicken broth: 2 l
- Young cabbage: 1 piece
- Salt: to taste
2
Brown the meat in vegetable oil until a brown crust forms. Sauté coarsely chopped onion, one carrot, and celery.
- Beef loin on the bone: 2 kg
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Carrot: 4 pieces
- Celery stalk: 2 pieces
3
Pour cognac into the saucepan and evaporate it, add another liter of broth, bay leaf, pepper, half a head of garlic, thyme and place the beef after seasoning it with salt and pepper. Cover with a lid and return to the oven for two and a half hours.
- Cognac: 100 ml
- Chicken broth: 2 l
- Bay leaf: 2 pieces
- Black peppercorns: 8 pieces
- Garlic: 1 clove
- Thyme: 8 stems
- Salt: to taste
- Ground black pepper: to taste
4
Cut the carrots into large cubes, sauté in butter for two minutes, add the remaining broth, and cook until done. Mix with mustard into a coarse puree.
- Carrot: 4 pieces
- Butter: 100 g
- Chicken broth: 2 l
- Dijon grain mustard: 2 tablespoons
5
Sauté the shallots until caramelized, add coarsely chopped mushrooms and cook for three minutes. Add minced garlic and butter to the pan, season, and sauté for another minute.
- Shallots: 6 heads
- Shiitake mushrooms: 300 g
- Garlic: 1 clove
- Butter: 100 g
- Salt: to taste
6
Cut the beef into thick slices. Reduce the broth until thick. Serve the meat with a garnish of cabbage, carrot puree, onions, mushrooms, gherkins, and beef sauce.
- Gherkins: 200 g