John Myers
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Beef Fillet in Sawdust with Celery Puree and Polenta
The perfect beef fillet in sawdust with celery puree and polenta recipe with a picture and simple step-by-step instructions.
Beef
- 1 kg Beef fillet
- Hazelnut oil
sawdust
- Pepper from the grinder
- 50 g Sawdust
- 180 g Flour
- 60 g Food starch
- 200 ml Water
- 1 tbsp Oil
- 150 g Salt
- 50 g Juniper berries
- 8 leaf Fresh white cabbage
- 200 g Sawdust
Vinegar-peach
- 3 Pc. Peach
- 100 ml Balsamic vinegar
- 100 g Sugar
Celery puree
- 1 Pc. Fresh celery
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
- 250 ml Cream
- Cold butter
- 1 Splash Apple juice
Polenta cuts
- 500 ml Milk
- 30 g Butter
- Salt
- Nutmeg
- 150 g Polenta semolina
- 40 g Parmesan
- 40 g Lemons untreated
- 2 Pc. Egg yolk
- 8 tbsp Olive oil
- Season the beef fillet with fresh pepper and marinate with the hazelnut oil for about 30 minutes. Do not use salt!
- Mix all ingredients together well, mash the juniper berries and knead vigorously for about 10 minutes. Then let the dough rest in the refrigerator for 2 hours.
- Cut the stalk out of the leaves and cook in sparkling salted water for about 1 minute. Then quench in ice water. Place the cabbage leaves between kitchen paper and flatten with a rolling pin.
- Wrap the beef fillet in the cabbage. Roll out the sawdust dough approx. 5 mm thick (25 x 25 cm). Wrap the beef fillet in it and press the ends together firmly with a fork. Let dry for about 1 hour at room temperature. Scatter some of the sawdust on a parchment-lined baking sheet and pour the dough on top. Cover the dough with the remaining sawdust and bake in the oven for about 1 hour at 170 degrees. It is best to use a thermometer here. The meat should then have a core temperature of 67 degrees. Carefully cut the dough open and serve the beef fillet. Warning: the dough is not suitable for consumption.
- Tip 5: Always use fresh, dry, good-smelling sawdust, as the musty smell resulting from moisture or mold affects the taste.
- Cut the peaches in half and peel them. Caramelize sugar lightly, deglaze with vinegar, add five peach halves.
- Peel and dice the small celery bulb. Then cook in cream and apple juice until soft. After cooking, let the cream drain well and reduce further. Mix the celery in a blender and add the cold butter, season to taste.
- Bring the milk, butter, salt and nutmeg to the boil. Let the semolina trickle in with the whisk, stirring constantly. Let soak for 5 minutes over a mild heat, stirring several times with a wooden spoon. Quickly stir in the Parmesan, lemon zest and egg yolk. Place the polenta on a piece of baking paper, press down a little and cover with a second piece of baking paper. Roll out the polenta between the baking paper with a rolling pin into a 1 cm thick rectangle (32×20 cm). Cover with cling film and refrigerate overnight. Shortly before serving, cut the polenta into 16 pieces (10×4 cm each), moistening the knife with water more often. Fry 4 pieces each for 2 minutes in 2-3 tablespoons of oil in a grill pan over medium heat. Then carefully remove the polenta from the pan.
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