Fillet of beef in calvadosauce with celery puree

Name: Fillet of beef in calvadosauce with celery puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 fillet of beef (approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 2 TABLESPOONS Oil; 600 g Potatoes; 1 (approx. 1 kg) Celery Tuber; 7-10 Tbsp Juice of 1 lemon; 50 ml Calvados; 100 ml clear broth (instant); 200 g Whipped cream; 1 TABLESPOON Cornstarch; 100 g Butter; 7-10 Tbsp Cayenne pepper; 12 medium-sized cherry tomatoes; 3-4 Stem(s) Basil; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 fillet of beef (approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
2 TABLESPOONS Oil
600 g Potatoes
1 (approx. 1 kg) Celery Tuber
7-10 Tbsp Juice of 1 lemon
50 ml Calvados
100 ml clear broth (instant)
200 g Whipped cream
1 TABLESPOON Cornstarch
100 g Butter
7-10 Tbsp Cayenne pepper
12 medium-sized cherry tomatoes
3-4 Stem(s) Basil
7-10 Tbsp Aluminium foil

Directions

1
Wash the fillet of beef and dab dry. Season with salt and pepper. Peel and chop the onion. Heat 1 tablespoon of oil in a frying pan and fry the fillet of beef in it for about 3 minutes. Place on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2)
2
Fry for 40-50 minutes until pink. In the meantime, peel, wash and quarter the potatoes. Put 2 potatoes back. Cook the rest in boiling salted water for about 20 minutes. Peel, wash and quarter celery. Cook the celery and the remaining 2 potatoes in boiling salted water with lemon juice for about 15 minutes. In the meantime, sauté the onion in the cooking fat, deglaze with Calvados and simmer for about 5 minutes. Add stock and simmer for another 10 minutes. Add cream. Pour stock through a sieve into a pot and bring to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the brew. Season with salt and pepper. Drain the potatoes. Heat the remaining oil in a pan and fry the potatoes in it for about 5 minutes until golden brown. Drain the celery and let it evaporate. Add butter and puree finely with the hand blender. Season with salt and cayenne pepper. Wash and clean the cherry tomatoes and carve them crosswise. Wash the basil, dab dry and pluck except for some garnish. Cut into fine strips. Take the beef fillet out of the oven, wrap in aluminium foil and let it rest for about 10 minutes. Place the cherry tomatoes on the roasting tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3)
3
cook for about 5 minutes
4
Sprinkle with basil and season with salt and pepper. Slice the fillet of beef, arrange on plates with the tomatoes, celery puree and sauce. Garnish with the remaining basil
5
Per portion (with 6 persons) approx. 2600 KJ/ 620 kcal. E 48 g/ F 36 g/ KH 19 g. Per portion (with 4 persons) approx. 3900 kJ/ 930 kcal. E 71 g/ F 55 g/ KH 29 g