Beef Fillet Steak Wrapped in Bacon on Herb Celery Puree with Broccoli Florets and Carrot Boats

Summary

Ingredients

• 2 steak (s) (fillet steaks), approx. 180 g each
• 4 slices bacon
• 2 clove (s) garlic, pressed through
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 tablespoon peppercorns, colored, ground in a mortar
• 100 ml oil, (sunflower oil)
• 6 broccoli, cut into florets
• 200 g carrot (s)
• 300 g celeriac, diced
• milk
• 0.5 ½ lemon (s), add the juice
• butter
• 1 red pepper
• 1 tablespoon chives, cut into small rolls
• 1 tablespoon parsley, finely chopped
• salt and pepper
• Cayenne pepper
• 1 pinch (s) sugar

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Instructions

1. Place 2 bacon slices on top of each other so that they overlap so that the steak is completely wrapped around. Tie with a butcher`s thread.
2. For marinating, coat both sides of the meat with the squeezed garlic, baste with oil, sprinkle with the pepper mixture and cover the sprigs of herbs. Let rest in the fridge overnight.
3. Take out one to two hours before preparation so that the meat can reach room temperature.
4. Cut the carrots lengthways into approx. 5 mm wide strips and across into approx. 3 cm long sections. Carve little boats out of it with a sharp kitchen knife. Blanch the carrot boats and broccoli florets in boiling water for 3 minutes, rinse in cold water, drain well and also dry with paper towels.
5. Cook the celery cubes in lightly salted water until soft, drain and steam. Puree while adding a little milk, pouring in enough milk until the consistency is creamy and not too thin. Melt 1 tablespoon butter in it and stir. Season to taste with lemon juice, a pinch of sugar, cayenne pepper and salt.
6. Cut the peppers lengthways, scrape out the partitions with the seeds and dice the pulp very finely. Blanch for a minute, quench, drain and dry with paper towels. Work the cubes, chives and parsley into the finished celery puree.
7. For the steaks, heat about 2 tablespoons of the marinating oil in a pan and fry the meat for 3 minutes on both sides (meat thickness 4 cm, dia 7 cm). Place a piece of butter on each steak, place the lid on the pan at an angle and let it rest for 10 minutes on the exposed plate. Salt and pepper the meat.
8. While the meat is resting, melt 1 tablespoon butter in a second pan, add the blanched vegetables, toss and heat again on the low setting. Season with salt and pepper.
9. To serve, remove the butcher`s thread from the steak, the bacon slices will still stick to the meat. They prevented meat juice from escaping on the sides during the searing and resting process and thus the steak remained juicier. If you don`t want to eat the bacon, you can easily remove it.

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