Filetsteak with Onions in Balsamic Vinegar and Celery Puree
Filetsteak with onions in balsamic vinegar and celery puree is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Jerusalem artichoke
- 200 g waxy potatoes
- Salt
- 4 steaks (about 160 g each)
- black pepper (freshly ground)
- 4 tbsp olive oil
- 3 onions
- a splash of dry red wine
- 3 tbsp balsamic vinegar
- 125 ml heavy cream (at least 30% fat)
- 2 tbsp freshly chopped basil
- 2 tbsp butter
- nutmeg
Instructions
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1.
For the puree, peel and roughly cube the Jerusalem artichoke and potatoes; simmer in salted water for about 20 minutes. Preheat the oven to 100 °C with both top and bottom heating.
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2.
Wash the steaks, pat dry, season with salt and pepper, then sear briefly on each side in 2 tbsp hot oil. Finish cooking in the oven on a rack (under a fat pan) for 6–10 minutes.
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3.
Peel and halve the onions; slice into strips and brown them in the remaining oil over the drippings. Deglaze with red wine, add a splash of water, then season with balsamic vinegar, salt, and pepper. Drain the vegetables and let evaporate.
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4.
Blend the hot cream, basil, and butter into a smooth puree. Season with salt and nutmeg. Serve the steaks atop the onions with the celery‑potato puree.
