Beef fillet in red wine sauce with celeriac puree and rösti

Ingredients for 4 servings:

• 4 beef fillets (160 g each)
• 4 slices of bacon
• 16 shallots
• 1 tbsp honey
• 50 g butter
• 300 ml red wine
• 1 sprig(s) of thyme
• 1 piece(s) celeriac
• 1 tbsp butter
• 1 tsp lemon juice
• 100 g crème fraîche
• 1 dash of cream
• 2 large potatoes
• Rapeseed oil for frying
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Meat: Wrap beef medallions in bacon and tie with kitchen string. Brown in a pan with rapeseed oil, season with salt and pepper, and then cook in a preheated oven at 180°C (top/bottom heat) for about 10-12 minutes. Sauce: Peel the shallots, taking care not to cut off the root ends. Halve the shallots lengthwise, depending on their size, and slice them. Then brown them in a saucepan with the butter. Add honey, deglaze with red wine, add thyme, and season with salt and pepper. Cover and cook, then reduce to a simmer. Celery puree: Clean, peel, and roughly dice the celery, and cook in salted water for a good 20 minutes. Squeeze out the excess water and blend until smooth, along with the crème fraîche, cream, and lemon juice. Season with salt and nutmeg. Rösti: Wash the potatoes, peel if necessary, and grate them into thin strips. Fry them in a pan with oil until golden brown on both sides. Dry and season with salt. Serve the beef fillet with the sauce, mashed potatoes, and rösti.