Summary

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

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Instructions

1. 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.
2. Sauce:
3. 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.
4. Celery puree:
5. 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.
6. Hash browns:
7. 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.
8. Serve the beef fillet with the sauce, the puree and the hash browns.