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Slow cooked beef tenderloin, caramelized onions and celery mousseline, vichy carrots, chives, candied garlic, rosemary and thyme red wine reduction sauce

Mains, Beef

Slow cooked beef tenderloin, caramelized onions and celery mousseline, Vichy carrots, chives, candied garlic, rosemary and thyme red wine reduction sauce.

Ingredients

Recipe for 4 persons

Beef filet

4 Piece(s)
Beef filet mignon
4 Pinch(es)
Fleur de sel
4 Turn(s)
Freshly ground black pepper

Celeriac purée with caramelized onions

1 Scoop(s)
Celeriac
80 Ml
Butter
100 Ml
35% whipping cream
2 Pinch(es)
Fleur de sel
5 Turn(s)
Freshly ground black pepper
1 Unit(s)
White onion
25 Ml
Canola oil

Vichy carrots

2 Large
Carrot
750 Ml
Sparkling water
50 Gr
Butter
1 Pinch(es)
Fleur de sel
2 Turn(s)
White pepper
15 Gr
Sugar
4 Sprig(s)
Chives

Red wine sauce

1 Unit(s)
French shallot
1 Clove(s)
Chopped garlic
15 Ml
Canola oil
15 Ml
Butter
125 Ml
Red wine
3 Turn(s)
White pepper
2 Pinch(es)
Salt
250 Ml
Veal demi-glace

Preparation time: 30 min

  • Beef cooked with the immersion circulator

    First, make sure your beef is sealed properly. In a large bowl filled with water insert the immersion circulator set at 54°C to get your steak rare. Place your sealed beef in the water making sure it's well submerged. Right before serving, get the meat out and sear it in a hot pan using canola oil on each side for 30 seconds. Leave the meat to rest for a few minutes before cutting into the proper portion size and serve.

  • Celeriac purée with caramelized onions

    In a pot, cook the onions with a knob of butter and oil until they caramelize. Add the celery root and season with salt and pepper. Add your bouillon to cover and simmer for 20 minutes. When the celery root is tender, place the vegetable in the blender and mix until smooth. You can add a little bit of the cooking liquid to ensure proper consistency. Adjust the seasoning with salt and pepper.

  • Vichy carrots

    Chop the chives, peel and cut the carrots into sliced approx. 5 mm thick. In a frying pan, add the butter, sugar, carrots and water to cover (you can leave about 1cm of carrots unsubmerged). Turn the heat to max and once it starts to boil lower the heat to simmer. Cook, with no lid, until the liquid is completely evaporated and the carrots are coated with the butter and sugar mixture. Add the chives at the last second and serve immediately.

  • Roasted garlic

    Slice the head of garlic in half and sprinkle a bit of olive oil and salt. Wrap in aluminum foil and cook in the oven for approximately 45 minutes. Let the garlic cool before extracting.

  • Red wine sauce with thyme and rosemary

    Chop the shallot and garlic. In the same pan as you have cooked the beef, add the butter and oil and cook the shallots until they are soft and translucent. Add the garlic and cook for a few seconds. Add the red wine to the pan and reduce until all the liquid has evaporated. Add the veal stock and reduce until sauce-like consistency.

Vichy carrots have their origins in Vichy, France. There is a source of water that celebrated for it's healing properties and the carrots were originally cooked in this water.

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