Beef tenderloin in red wine sauce with celeriac pur e and hash browns recipe
Beef Tenderloin in Red Wine Sauce with Celeriac Pur e and Hash Browns recipeThis article was published by: Matthew
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Recipe introThis recipe for beef tenderloin in red wine sauce with celeriac puree and hash browns is a perfect choice for an elegant and flavorful dinner. The tender beef is cooked to perfection and served with a rich red wine sauce that adds a depth of flavor. The creamy celeriac puree provides a delicious contrast to the crispy hash browns, creating a well-balanced and satisfying meal. With its combination of tender meat, savory sauce, and comforting sides, this recipe is sure to impress your guests.
Keywords: beef tenderloin, red wine sauce, celeriac puree, hash browns, elegant dinner.
Beef tenderloin in red wine sauce with celeriac pur e and hash browns recipe details
|4||beef tenderloin steaks, app. 160g each|
|300 ml||dry red wine|
|1 tsp||lemon juice|
|1 dash(es)||single cream|
|salt and pepper|
|100 g||crème fraîche|
InstructionsPreheat the oven to 160°C.
Wrap a slice of bacon around each beef tenderloin and tie with kitchen string. Heat rapeseed oil in an ovenproof pan and fry the steaks over high heat for just a minute each side. Transfer into the oven and cook for 10 minutes medium, if you prefer the meat well done, leave it in the oven for 15 minutes. Season with salt and pepper.
For the sauce:
Heat the butter in a saucepan and sauté the shallots until golden. Stir in the honey and allow to caramelize, stirring constantly. Deglaze with the red wine. Add the thyme and season with salt and pepper. Boil down to half.
For the celeriac purée:
Peel and roughly dice the celeriac. Cook in salted water for 20 minutes, adding some lemon juice. Drain and transfer into a bowl. Mash and purée, adding crème fraîche and cream. Season with to taste with lemon juice, salt and nutmeg.
For the hash browns:
Peel and grate the potatoes into fine strips. In a pan with hot oil, place approximately 2 tablespoons of the potato strips, flatten slightly and fry for 2-3 minutes or until golden on both sides. Drain on kitchen paper and season with salt. Repeat with the procedure until all is used up.
Place a ladle of the celeriac purée in the middle of the plates. Top with a steak and drizzle with the sauce, adding some of the shallots. Place a hash brown sideways on the steak.
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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