John Myers
Contents
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Ingredients
Flesh:
- 5 Pc. Beef fillet
- Clarified butter
- Thyme
- Rosemary
- Salt
- Pepper
Red wine shallots:
- 200 g Shallots small
- 100 ml Red wine
- 40 ml Port wine
- 1,5 tbsp Powdered sugar
- 2 Branches Thyme
- 2 Pc. Cloves
- 1 Pc. Cinnamon stick
- 1 Pc. Anise
- Salt
Red wine sauce:
- 125 ml Red wine
- 125 ml Port wine
- 80 ml Vegetable stock
- 1,5 tbsp Marsala
- 1 tbsp Sugar
- 1 Pc. Red Onion
- 1 branch Thyme
- 1,5 tsp Food starch
- Salt
Celery puree:
- 600 g Celery
- 300 g Potatoes
- 300 ml Cream
- 30 g Butter
- 1 Splash Lemon juice
- 0,5 tsp Cayenne pepper
- Salt
Glazed carrots:
- Carrots
- Sugar
- Butter
Instructions
Flesh:
- Cut the meat into 1 cm thick slices and vacuum seal with the flavoring agents and spices.
- Cook the meat in the bag for 30 minutes at 56 ° C sous vide. The duration of the cooking process varies depending on the thickness of the slices.
Red wine shallots:
- Caramelize the powdered sugar in a saucepan over medium heat until light brown and deglaze with red wine and port wine.
- Put the cinnamon stick, thyme, anise, cloves and shallots in the saucepan and mix together.
- Let the liquid simmer completely over a low heat, stirring occasionally.
Red wine sauce:
- Caramelize the sugar in a small saucepan over medium heat until light brown and add the onion strips.
- Sauté the onions for 1 minute and then deglaze with the red wine and port wine.
- Add the marsala, vegetable stock and thyme and simmer the liquid open to approx. 120 ml.
- Pour the sauce through a fine sieve, return to the saucepan and heat.
- Thicken the sauce with the cornstarch stirred into cold water or cold stock and stir in the red wine shallots. Season to taste with salt and pepper.
Celery puree:
- Boil the celery and potato cubes in salted water for 20 minutes, then drain and return to the pot.
- Let the cubes evaporate over a low heat, stirring constantly, until they are nice and dry.
- Pour in the cream and simmer the mixture while stirring (otherwise it will burn easily!) Until the liquid has evaporated and a mushy mixture has formed.
- In the meantime, put 30 g butter in a small saucepan and heat until brown particles have formed on the bottom of the saucepan. Pour off the (brown) butter through a sieve with a filter.
- Remove the celery-potato mixture from the stove and fill it in a high-performance blender.
- Add the brown butter and the cayenne pepper and puree everything on the strongest setting for 1 minute. Season the celery puree with salt and lemon juice.
Glazed carrots:
- Peel the carrots and pre-cook them in the vegetable stock and water. Then melt the butter in a pan, add the sugar and let the carrots steep.
Nutrition
Serving: 100gCalories: 123kcalCarbohydrates: 9.6gProtein: 1.3gFat: 6.8g
