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Fillet Steak with Sage

Mouthwatering, high protein feast

RATE:  
 

Nutritional Information (per person):

  • Kcal: 321
  • Proteins: 32 g
  • Carbohydrates: 28 g
  • Fats: 9 g

Ingredients (serves 4):

  • 1/2 kg beef fillet steak
  • 1 cabbage
  • salt

For the sauce:

  • 200 g onion
  • 100 g carrot
  • 1 stick celery
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 l skimmed stock
  • 50 g sage
  • oil & salt

Preparation:

Wash the cabbage and cut into quarters. Remove the stem, finely slice the rest and boil for about 5 minutes. Strain, salt and then blend until it forms a purée.
Next, make the sauce. Fry the pieces of beef in oil, at the same time in a separate pan, fry the chopped onion, carrot, celery, bay leaf and thyme.

When the ingredients are half-cooked, pour over the stock, and leave to reduce to three quarters. Then add water until covered and simmer until the vegetables are cooked. Then pour it through a sieve, return to the heat along with the sage leaves, and leave to simmer till it thickens.

Fry the fillet to taste, place on a plate on top of the cabbage purée. Pour over the vegetable dressing.

Serve with potatoes steamed in their skins.

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