Quick Beef Fillet Sauerbraten with Celery Puree

Ingredients

• 750 g beef fillet (whole piece)
• 1 onion
• 500 ml red wine
• 200 ml light veal stock
• 100 ml balsamic vinegar
• 5 cloves of peppercorns
• 2 Bay leaves
• 1 tbsp sugar
• black pepper (freshly ground)
• Salt
• 2 tbsp clarified butter
• 200 ml dark veal stock
• 2 tbsp raisins (soaked in water)
• 1 tbsp cold butter
• 0.5 head celery root
• Salt
• 0.5 lemon (juice)
• 1 onion
• 4 tbsp veal stock
• white pepper (freshly ground)
• 2 tbsp crème fraîche
• chopped parsley (for garnish)

Instructions

1. 1.

   Cut the beef fillet into four pieces for the sauerbraten. Peel and dice the onion. Warm red wine, light veal stock, vinegar, peppercorns, bay leaves, and sugar in a pot. Distribute the meat on a shallow dish and pour the mixture over it. Let it chill and marinate in the refrigerator for 24 hours after cooling.

2. 2.

   Remove the marinated fillets from the marinade (reserve the liquid), pat them dry, season with pepper and salt. Brown both sides in clarified butter in a pan. Preheat the oven to 90 °C (convection). Place the meat on a wire rack and finish cooking for 30 minutes.

3. 3.

   For the sauce strain the reserved marinade into a saucepan. Add dark veal stock and raisins, reduce by half. When the sauce thickens slightly, bind with cold butter.

4. 4.

   To make the celery puree, peel and cube the celery root. Cook in salted water with a splash of lemon juice until tender, about 15 minutes. Dice another onion and sauté in veal stock for about 10 minutes until translucent. Add drained celery, season with salt and pepper, fold in crème fraîche, then blend to smooth consistency.

5. 5.

   Slice the fillet pieces into rounds, arrange on plates, pour sauce over them, add a spoonful of celery puree beside, and garnish with parsley.