John Myers
Ingredients for 2 servings:
- 600 g beef fillet(s)
- 500 g Brussels sprouts
- 600 g celery
- 100 ml sour cream
- 50 g butter
- 250 ml vegetable stock
- salt and pepper
- 2 tbsp sugar
- 100 g bacon
- 1 pinch(s) nutmeg, freshly grated
- e.g. fat for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Brown the beef fillet in a pan in a little fat on all sides and then place it on the middle rack of the oven at 85°C (top/bottom heat) for about 90 minutes. 20 minutes before the meat is cooked through, start the following steps. Cook the celery in a pot of salted water for about 20 minutes. Then finely purée the celery. Add the cream and purée again. Season with salt, pepper, and nutmeg and purée briefly again. Meanwhile, trim and halve the Brussels sprouts. Peel and finely chop the onions. Heat the butter in a pan and fry the onions. Add the bacon and cook. Add the Brussels sprouts and cook until they begin to brown slightly. Deglaze with stock and allow the liquid to reduce. Sprinkle the vegetables with sugar and glaze. Remove the finished beef fillet from the oven and let it rest for 3 minutes. Then slice it and season with salt and pepper.
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