Fillet Of Beef in Red Wine Sauce with Celery Puree and Hash Browns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medallions beef fillet a 160 g
- 4 slices bacon
- 16 shallot (s)
- 1 tablespoon honey
- 50 g butter
- 300 ml red wine
- 1 sprig thyme
- 1 piece (s) celeriac
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 100 g crème fraîche
- 1 dash cream
- 2 large potatoes
- Rapeseed oil for frying
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wrap the beef medallions with the bacon and tie with kitchen thread. Fry them in a pan with rapeseed oil, season with salt and pepper and later cook in the oven at 180 ° C for about 10 - 12 minutes.
- Sauce:
- Peel shallots, being careful not to cut off the roots. Halve the shallots lengthways, depending on their size, and cut into slices. Then stir in the butter in a saucepan. Add honey, deglaze with red wine, add thyme and season with salt and pepper. Cook with the lid closed and let it boil down at the end.
- Celery puree:
- Clean, peel and roughly dice the celery and cook in salted water for a good 20 minutes. Squeeze out and finely puree together with creme fraiche, cream + lemon juice in a blender. Season with salt and nutmeg.
- Hash browns:
- Wash the potatoes, peel them if necessary and grate them into fine strips. Fry these in a pan with oil until golden on both sides. Dry and season with salt.
- Serve the beef fillet with the sauce, the puree and the hash browns.
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