Ingredients (Serves 5)
- Season the beef fillet with salt and pepper. Heat a heavy frying pan and cook the fillet over high heat in olive oil until it is well coloured on all sides (about six minutes). Lift out of the pan and leave to cool.
- Remove the leaves from the cabbage, paying particular attention to the outer, dark green leaves. Cut out the midribs and blanch the leaves in plenty of boiling salted water for two minutes. Rinse in iced water and pat dry.
- Finely chop the mushrooms and shallots. Add butter to the meat juices in the pan, then add the mushrooms, onions, thyme and juniper and sauté, stirring several times, until the liquid has evaporated (after about ten minutes).
- Add the prunes and cook for a further three minutes. Meanwhile, fry bacon with celery, carrots and onion, deglaze with wine and stock, slowly reduce by half with bay leaf.
- Strain through a sieve and retain the bacon jus. Spread out about 30 centimetres of cling film on a work surface. Arrange the cabbage leaves on top, overlapping in several layers until even. Make sure that the dark green leaves are at the bottom.
- Mix the mushroom mixture with the egg yolks and spread it in the middle of the cabbage. Place the beef fillet on top, roll the cabbage around with the help of the cling film so that it forms a neat package.
- Place in a suitable dish, seam side down, and cook in the oven at 130°C until a core temperature of 55°C is reached (after about 25 minutes). Remove from the oven and cover.
- Bring the bacon just to a boil, season with soy sauce, add cold butter in cubes and emulsify while stirring vigorously. Add seasoning.
- Cut the fillet into slices, garnish with the jus and serve with boiled or fried potatoes.
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