John Myers
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Beef Fillet with Orange and Celery Puree
The perfect beef fillet with orange and celery puree recipe with a picture and simple step-by-step instructions.
For the beef fillet:
- 5 Pc. Beef fillet
- 4 tbsp Olive oil
- 1 Bd Rosemary
- 1 Pr Sea-Salt
- 1 Pr Pepper
- 1 Pc. Garlic
For the orange and celery puree:
- 500 g Celery bulb
- 300 g Floury potatoes
- 500 ml Vegetable stock
- 50 g Butter
- 100 ml Cream
- 1 Pc. Orange
- 1 Pr Salt
- 1 Pr Pepper
- 1 Pr Nutmeg
For the baked pumpkin cubes:
- 1 Pc. Pumpkin
- 2 tbsp Olive oil
- 2 tbsp Breadcrumbs
- 1 tbsp Sugar brown
- 200 g Freshly grated Parmesan
- 1 Pr Salt
- 1 Pr Pepper
- 1 Pr Nutmeg
- 1 Pc. Rosemary
For the caramelized tomatoes:
- 200 g Tomatoes
- 2 tbsp Butter
- 1 Pr Sugar
For the Merlot Jus:
- 1 Pc. Carrot
- 1 Pc. Garlic
- 1 Pc. Onion
- 1 Pc. White bread slices
- 1 tsp Tomato paste
- 1 l Red wine
- 500 ml Beef stock
- 50 ml Grape juice
- 1 Pr Sugar
- 1 Pr Salt
- 1 Pr Pepper
Preparation:
- Cut the beef fillet into pieces of the same size and place in olive oil, rosemary and garlic and place in the refrigerator overnight.
- Put the carrot, onion, garlic, bread and pieces of meat in a hot pan and fry. Add tomato paste and roast nicely.
- Deglaze with half of the Merlot and beef stock. Simmer gently for one to two hours, then pass through a sieve.
- Bring the clear brew to the boil again and repeatedly add Merlot, beef stock and grape juice and reduce again. Season to taste with salt, pepper and a pinch of sugar.
- Peel celery and potatoes and cut into cubes. Sweat in butter and add vegetable stock. Let everything simmer for 20-25 minutes.
- Then drain off the broth and puree the celery and potato mixture. Put back on the stove and refine with cream and orange juice.
- Season to taste with salt, pepper, nutmeg and orange zest. At the end, add a piece of butter and stir in the whole thing.
- Cut the pumpkin into wedges and then into cubes. Drizzle a baking sheet with olive oil and place the pumpkin cubes on top.
- Sprinkle with brown sugar, salt, pepper, nutmeg, rosemary needles, garlic cloves, breadcrumbs and Parmesan. In the oven at 200 degrees for about 20 minutes.
- Wash and dab tomatoes. Heat the butter and melt the sugar with the tonka beans. Add the tomatoes and toss until the sugar covers the tomatoes.
- Fry the beef fillet in a hot pan depending on the cooking level desired. Season with sea salt, fresh pepper and American grill rub.
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