John Myers
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Beef Fillet with Autumn Vegetables and Mashed Celery and Potatoes
The perfect beef fillet with autumn vegetables and mashed celery and potatoes recipe with a picture and simple step-by-step instructions.
Jus:
- 1,5 kg Beef bones
- 1 Pc. Beef leg slice with marrow
- 300 g Onions
- 250 g Carrots
- 1 Pc. Parsnip fresh
- 150 g Celery root
- 3 Pc. Bay leaves
- 5 Pc. Juniper berries
- 3 Pc. Garlic cloves
- 0,5 Pc. Leek
- 1 tbsp Tomato paste
- Vegetable oil
- 750 ml Dry red wine
- 750 ml Vegetable broth
Beef fillet:
- 5 Pc. Beef fillet
- 2 tsp Rapeseed oil
- Salt
- Pepper
Celery and potato mash:
- 1 kg Potatoes
- 600 g Celery root
- 250 ml Cream
- 4 tbsp Butter
- Salt
- Nutmeg
Autumn vegetables from Teltower turnips:
- 1 kg Teltower turnips fresh
- 1,5 tbsp Powdered sugar
- 1,5 tbsp Flour
- 650 ml Vegetable broth
- Salt
- Pepper
Autumn vegetables mini carrots:
- 15 Pc. Mini carrots
- 50 g Butter
- 20 g Grated Parmesan
Jus:
- Roast the beef bones in a large saucepan with 8 tablespoons of oil. Cut the beef leg slice into large cubes and roast. In the meantime, wash, peel and cut the vegetables into large pieces. Add the vegetables to the bones and roast everything in the pot.
- Pour the vegetable stock and loosen the roast. Add tomato paste. Pour the red wine over the vegetable, meat and bones. Add spices. Bring the whole mixture to a boil.
- Let the sauce simmer for at least 4-5 hours. Skim off several times and, if necessary, top up with water.
- Remove solid components from the sauce and strain everything through a sieve. Reduce the liquid significantly over medium heat. Process the remaining jus into sauce and season with salt and pepper if necessary. Before serving, add to the beef fillet as a sauce topping.
Beef fillet:
- Heat the rapeseed oil in the pan. Put in the steaks. Fry until golden brown on both sides for approx. 3 minutes. Remove from the pan and season with salt and pepper.
- Put in a baking dish and let rest in the oven at 80 degrees for about 10 minutes. The core temperature of the steak should be 58 degrees. Take out and serve.
Celery and potato mash:
- Peel and wash the potatoes and celery and cut into small pieces. Put in a saucepan, cover and cook in salted water for about 25 minutes. Pouring off. Heat the butter in a separate saucepan, pour the cream over the potatoes and celery and mix everything into a mash. Season with salt and nutmeg.
Autumn vegetables from Teltower turnips:
- Peel the turnips. Cut small ones in half, larger ones into quarters. Melt the powdered sugar in the saucepan. When it’s nice and brown, take the pan off the stove and add the butter.
- Once the sugar has dissolved, put the pot back on the stove, add the turnips and let them brown as well. Then put the flour in a sieve, dust the turnips with it and deglaze with the stock. Let simmer for 15-20 minutes. Finally, season with salt and pepper.
Autumn vegetables mini carrots:
- Clean the mini carrots, either scrape or peel. Wash off and then blanch. Heat the butter in a saucepan, stew the carrots in it for about 5 minutes and sprinkle with Parmesan. Leave the carrots in the pot until the Parmesan has combined with the carrots.
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