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

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.