100% Additive-Free 
Fillet Steak with Sage
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.
