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 recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This 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

Beef tenderloin in red wine sauce with celeriac pur e and hash browns recipe, recipe Rating: 4.7
Number of votes:151 

Ingredients

4	beef tenderloin steaks, app. 160g each
4 slice(s)	bacon
16	shallots
1 tbsp	honey
50 g	butter
300 ml	dry red wine
1 sprig(s)	thyme
1 bulb(s)	celeriac
1 tbsp	butter
1 tsp	lemon juice
1 dash(es)	single cream
2 large	potatoes
	rapeseed oil
	salt and pepper
	nutmeg
100 g	crème fraîche

Instructions

Preheat 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.

To serve:
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.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a