Entrecote with Celery Puree To Ille

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

4 rump steak (s) approx. 150 - 200 g

For covering:

For the cast:

1 package cream cheese, fat level after WW 5% - otherwise more
1 tablespoon cheese, grated to thicken
1 tablespoon breadcrumbs
1 clove garlic
1 onion (s)
1 teaspoon curry powder

For the puree:

Instructions

I stress this is a low-fat variant!
Tap the rump steaks that have hung well or have been soaked in oil for a few hours between foil or a freezer bag!
Covering:
Spinach leaves only thawed and cut into small pieces or blanch fresh spinach!
In a mixer, add the chopped basil and wild garlic with parmesan and finely chopped knofi to the spinach, mix and season sparingly with salt and pepper!
Au gratin
Cut everything very small, possibly in the (Quickchef) and stir together!
Preheat the oven to 110 degrees!
Sear the steaks in the hot oil without salt for 3 minutes on each side.
Place on the baking sheet and bake in the oven at 110 degrees for about 30 minutes
let rest.
Take the steaks out of the oven after 30 minutes
and place on a grill tray.
Place the spinach / wild garlic / basil topping generously on top.
Then cover generously with the gratin.
Can run a little, but it won`t do it in a grill tray
Cancellation. (The rest of the mass tastes good on bread!
Obazda-like!)
Now put it in the grill and another 4 - 5 minutes
grill over.
Cook the celery puree made from celeriac and potatoes in the vegetable stock for approx. 20 minutes and mash a mash. If necessary, add the drained vegetable stock again! Season to taste with a little milk and 1 tablespoon of butter and nutmeg.
No sauce was required, I poured the meat juice over the puree.

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