Summary

Ingredients

• 4 beef fillet (s), 100 g each
• salt and pepper
• 2 tablespoon vegetable oil

For the puree:

• 350 g celeriac
• 100 g sweet cream
• 50 g butter
• 1 pinch (s) nutmeg

Also: (for the gratin)

• 125 g butter, room temperature
• 60 g breadcrumbs
• 1 tablespoon rosemary, chopped
• 1 tablespoon parsley, chopped
• 1 clove garlic
• 1 tablespoon parmesan, grated

Print Recipe Pin Recipe

Instructions

1. Plate the beef fillets, season with salt, pepper and sear them in hot vegetable oil for about 1 minute on each side.
2. Clean and dice the celery and cook covered in the cream on a low heat for 20 minutes until soft. Heat the butter to nut butter and add to the celery. Puree with a hand blender and pass through a sieve. Season to taste with salt, pepper and nutmeg.
3. Finely dice the garlic. Knead the butter, which is at room temperature, with the chopped herbs, garlic, parmesan and breadcrumbs. Season to taste with salt and pepper.
4. Spread the herb butter on a sheet of baking paper with your hands, cover with a second sheet of baking paper and roll out with a rolling pin. The butter should be about 2mm thick. Let it solidify again in the refrigerator. Up to this step, everything can be easily prepared.
5. To finish, line a baking sheet with parchment paper and spread the beef fillet slices on top. Spread a large spoonful of celery puree on each steak. Cut the herb butter into suitable slices and place on the celery mass.
6. In the preheated oven on the middle rack on maximum grill setting, gratinate for 10 minutes until golden.
7. We had spaetzle and borlotti beans in tomato sauce as a side dish.