Nutritional Information (per person):
Ingredients (serves 4):
For the sauce:
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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