Kasselerfilet with potato-celery vinaigrette

Name: Kasselerfilet with potato-celery vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 TABLESPOONS Sunflower oil; 400 g Kasselerfilet; 1 small onion; 150 g Celeriac; 1 small green-skinned apple; 50 ml Vegetable broth; 4 TABLESPOONS Wine vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 TABLESPOONS Sunflower oil
400 g Kasselerfilet
1 small onion
150 g Celeriac
1 small green-skinned apple
50 ml Vegetable broth
4 TABLESPOONS Wine vinegar
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Heat 1 tablespoon of oil in a flat frying pan and fry the meat on all sides for about 5 minutes. Continue cooking in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for approx. 15 minutes.
2
For the vinaigrette, peel the onion. Peel and wash the celery. Wash the apple and grate dry. Finely dice onion and celery. Cut apple into slices from the core and dice. Heat 2 tablespoons of oil in a frying pan. Fry the diced onion and celery for about 4 minutes while turning. Add apple cubes and deglaze with stock. Season to taste with vinegar, mustard, salt and pepper
3
Cut meat into thin slices and arrange on a plate with vinaigrette. Roasted baguette bread tastes good with it