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Fillet of Beef on Mashed Celery and Potatoes with Red Wine and Chocolate Sauce

5 from 4 votes
Total Time 4 hours 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 92 kcal

Ingredients
 

  • 1,5 kg Beef fillet
  • 1 bunch Root vegetable
  • 1 Pc. Celery bulb
  • 4 Pc. Waxy potatoes
  • 100 g Butter
  • 20 g Ghee
  • 1 bunch Rosemary
  • 150 ml Cream
  • 200 g Shallots
  • 1 tsp Brown sugar
  • 1 tsp Tomato paste
  • 300 g King oyster mushrooms
  • 200 ml White wine dry
  • 1 Pc. Bay leaf
  • 0,7 l Dry red wine
  • 1 Pc. Morello cherries glass
  • 2 Pc. Garlic cloves
  • Salt
  • Pepper
  • 20 g Chocolate 70% cocoa
  • 0,5 Pc. Lemon

Instructions
 

Beef fillet:

  • Parry the fillet, put back the sections for the sauce, season the meat with salt and pepper and fry in ghee on all sides with two sprigs of rosemary and the cloves of garlic. Then place in the preheated oven on a plate. Cook the meat at 80 degrees top and bottom heat for 4 hours.

Red wine and chocolate sauce:

  • In the pan where the meat is to be seared, add the paring sections, fry them, then add the diced root vegetables and deglaze everything with the wine and the juice of the morello cherries. Reduce the whole thing until you have about 1/4 liter of sauce. Before serving, season everything with salt and pepper, add the chocolate, it also binds the sauce and gives it a dark color. Finally add the cherries. Let it steep briefly.

Mushroom hackers:

  • Cut the mushrooms and shallots into fine cubes. Heat the ghee in a pan and fry the shallots until translucent, pour the sugar over them and let it melt, then stir in the tomato paste and add the mushrooms. Roast everything briefly and then deglaze with the wine. Now clove, bay leaf, salt and pepper are added and everything is boiled down to a creamy consistency over a mild heat. Season to taste again and, if necessary, season again before serving.

Celery and potato mash:

  • Peel the celery and potatoes and cut into approx. 3 cm cubes. Simmer in salted water for about 20 minutes, then mash everything with a pounder while adding cream, lemon juice and butter so that the mixture remains lumpy. Then serve.

Nutrition

Serving: 100gCalories: 92kcalCarbohydrates: 2gProtein: 10.4gFat: 2.4g
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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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