Veal Boiled Fillet Royal with Pointed Cabbage and Herb Mushrooms

– Buchholz Brown the boiled beef in a hot frying pan with clarified butter and cook in the stove at 140 degrees for about 40 minutes. Then rest for 15 minutes.

In the meantime, make the sugar into caramel. Remove the stalk from the pointed cabbage and cut it into small pieces. Together with a little bit of butter, add to the caramel and cook until soft.

Next, add the finely diced bacon and the finely chopped shallot with the white wine and the port. Bring everything to a simmer and gradually add the chicken stock until the cabbage is tender. Season with salt, pepper and freshly grated muscatel.

Sauté the herb mushrooms in a hot frying pan. Add the chopped shallot. Then extinguish with the whipped cream and let it boil once.

Then pass through a sieve and remove the mushrooms. Reduce the liquid (boil) and thicken with the remaining butter and season with pepper, salt, nutmeg and raspberry vinegar.

To serve, spread the cabbage evenly on a plate and shape the mushrooms around it. Cut the boiled beef into slices and place on the cabbage. Form the sauce over it and garnish with the chopped parsley.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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