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Beef Fillet with Orange and Celery Puree

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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:

  1. Cut the beef fillet into pieces of the same size and place in olive oil, rosemary and garlic and place in the refrigerator overnight.
  2. Put the carrot, onion, garlic, bread and pieces of meat in a hot pan and fry. Add tomato paste and roast nicely.
  3. Deglaze with half of the Merlot and beef stock. Simmer gently for one to two hours, then pass through a sieve.
  4. 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.
  5. Peel celery and potatoes and cut into cubes. Sweat in butter and add vegetable stock. Let everything simmer for 20-25 minutes.
  6. Then drain off the broth and puree the celery and potato mixture. Put back on the stove and refine with cream and orange juice.
  7. Season to taste with salt, pepper, nutmeg and orange zest. At the end, add a piece of butter and stir in the whole thing.
  8. Cut the pumpkin into wedges and then into cubes. Drizzle a baking sheet with olive oil and place the pumpkin cubes on top.
  9. Sprinkle with brown sugar, salt, pepper, nutmeg, rosemary needles, garlic cloves, breadcrumbs and Parmesan. In the oven at 200 degrees for about 20 minutes.
  10. 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.
  11. Fry the beef fillet in a hot pan depending on the cooking level desired. Season with sea salt, fresh pepper and American grill rub.
Dinner
European
beef fillet with orange and celery puree

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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