John Myers
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Beef Fillet Wrapped in Turkish Batter with Celery Puree and Chanterelle Sauce
The perfect beef fillet wrapped in turkish batter with celery puree and chanterelle sauce recipe with a picture and simple step-by-step instructions.
celery puree
- 1 kg Potatoes
- 1 Pc. Celery root
- 100 ml Whipped cream
mushroom sauce
- 200 g Mushrooms
- 100 g Chanterelles
- 3 Pc. Dried porcini mushrooms
- 150 ml Cooking cream
- 100 ml Milk
Beef fillet wrapped in a Turkish batter
- 2 tbsp Butter
- 2 Pc. Onions
- 3 Pc. Egg yolk
- 2 tbsp Whipped cream
- 1,25 kg Beef fillet
- 10 Bl. Filo pastry
- 5 Pc. Gherkins
- 500 g Beetroot
celery puree
- Peel the potatoes and celery and cut into small cubes. Boil in salted water. Then mash with a little cream and season with salt and pepper.
mushroom sauce
- Wash the chanterelles, mushrooms and porcini mushrooms and cut into small pieces. Bring the mushrooms to the boil with the milk, then add the cream and simmer on a low flame until a thicker mushroom sauce is formed. Season to taste with salt and pepper.
Beef fillet wrapped in a Turkish batter
- Melt the butter and sauté the onions. Whisk the egg yolks and mix with the cream. Fry the beef fillet for 3 minutes on each side and place on the filo pastry.
- Place the fried onions on top and twist the pastry sheets to form a flower. Brush the pastry flowers with the beaten egg. Bake for 15 minutes in a preheated oven at 180 degrees.
- Take the meat out of the oven, distribute the puree on the plates and decorate with the pickled cucumber and beetroot.
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