BEEF FILLET

Preparation Method :

• Blanch the cabbage leaves in slightly salted boiling water for just a minute.
• Remove and drop the leaves into ice cold water to retain the colour, then dry them well on absorbent kitchen paper.
• Place the lentils and carrots in a mixing bowl and season with salt and pepper.
• Blend the mixture together.
• Place a tablespoon of the mixture in the centre of a cabbage leaf, roll the cabbage leaf over into a ball shape enclosing the stuffing.
• Trim off any excess cabbage.
• Put the cabbage parcels join-side down on a lightly oiled tray, cover it with cling film and then refrigerate.
• Preheat the oven to Gas Mark 2/150°C/300°F.
• Wrap each steak in bacon and tie with butcher's string.
• Remove the cling film from the cabbage parcels, sprinkle with a little beef stock and reheat in the oven for 10 minutes.
• Meanwhile, heat the beef dripping, sealing the steaks on both sides for 4 minutes.
• Arrange the steaks on a warm serving dish then place it in the oven with the cabbage parcels.
• Add the shallots to the beef dripping and cook for 2-3 minutes.
• Add the flour and red wine and reduce for 5 minutes.
• Add the beef stock and boil until reduced by half.
• Grill the black pudding on both sides and place in the centre of a large serving dish.
• Place the steaks on the black pudding, garnish it with the cabbage parcels, cocotte potatoes, cocotte carrots and the sprig of fresh thyme.