John Myers
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Fillet of Calvados
The perfect fillet of calvados recipe with a picture and simple step-by-step instructions.
puree
- 2 piece Apples
- 600 g Celery bulb
- 1 tbsp Butter
- 100 ml Cider
- 200 ml Cream
- 500 ml Vegetable stock
Fillet of calvados
- 2 tbsp Sugar brown
- 6 piece Red onions
- 100 ml Calvados
- 2 piece Apples
- 1 tbsp Butter
- 800 g Beef fillet
- 1 tbsp Flour
- 1 tbsp Clarified butter
- 40 g Cream of horseradish
- 20 g Horseradish fresh
- 1 bunch Chives
puree
- For the puree, peel the apples and celery and cut into cubes – briefly toast both in butter. Deglaze with cider, pour in cream and vegetable stock and simmer for 20 minutes.
- Puree with a hand blender and pass through a fine sieve. Set the puree aside.
Beef fillet
- For the beef fillet, caramelize the brown sugar with 2 tablespoons of water in a pan. Peel the onions, cut into rings and add to the pan, caramelize until translucent. Deglaze with 100 ml calvados and let it boil down a little. Put in the oven and keep warm at 80 ° C.
- Cut the apples into slices. Put the apple slices in the pan and gently fry and turn. Deglaze with calvados and let it steep.
- Cut the fillet of beef into slices as thick as a thumb and turn both sides in flour and fry in very hot fat for 1-2 minutes on each side, then place in the oven with the onions.
- Brush the plates with horseradish cream and alternately layer the fillet, apple and onion on top of each other – three times. Arrange the onions generously on top. Grate fresh horseradish and garnish with chives.
- Serve with the apple and celery puree.
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