Beef fillet with potatoes and celeriac puree
A recipe from Simply good by Matthias Lanz
4 fillets of beef with the Alto Adige Quality Seal, weighing approx. 200-250 g 1 celeriac 100 ml milk with Marchio di Qualità Alto Adige (Protected Geographical Indication) 30 g butter with Marchio di Qualità Alto Adige 8 small South Tyrolean Quality Mark potatoes 250 ml full-bodied red wine (preferably Lagrein) Thyme Rosemary 1 bay leaf Sunflower seed oil Salt Pepper
How to make Beef fillet with potatoes and celeriac puree
Prepare the red wine sauce by putting the wine with the bay leaf, thyme, and rosemary in a saucepan and bring to the boil.
Wash the potatoes without peeling them and cook them in boiling salted water for about 15 minutes. Remove them from the water, cut them in half, and sauté them quickly in a pan with a little oil and thyme.
For the puree, peel the celeriac, cut it into cubes, and put it in a pot with boiling water. Add milk and continue cooking until celery is soft. Once softened, drain it from milk and put it in a bowl with butter cut into cubes; add salt and puree with an immersion blender.
Now prepare the beef: season the fillets with salt and pepper, then fry them in oil in a hot pan, taking care to turn them on both sides. Then put them in a preheated oven at about 175° for 4-8 minutes, depending on the desired level of cooking.
To serve, place a spoonful of celeriac puree on the plate, lay the fillet on top, and complete the dish with some small potatoes and the red wine sauce.
Regional recipe from Südtirol