Ingredients: Serving for 4 people
How to prepare:
Cut the meat into four pieces, 200 grams each, marinate with oil, salt, pepper and some chopped sundried tomato. Fry the prepared meat for three minutes on each side, and then flavour it with cherry wood smoke under a cover, using a smoke generator. Add a cube of butter and leave it to rest in a warm place. Prepare the rest of the dish. Cut a single potato and carrot into thin slices and put them into cold water. After washing off the starch, fry them in oil and leave them on paper towels to dry. Cook the remaining potatoes unpeeled in salted water, then peel them and press them through a thin sieve. Then add milk, butter and fresh grated horseradish. Season with salt. Cook the cabbage with red wine, sugar and one large plum. Then evaporate the liquid and mix it in a thermomix. Place the prepared dish on a plate.