Beef Fillet Poached in Red Wine in Celery Cream with Gratinated Antipasti Potatoes

Rating: 3.75 / 5.00 (93 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the celery cream, cut the celery into small pieces and cook in a steamer or steamer insert. Then mash, season with salt and nutmeg, stir in egg yolks and stir with cream until creamy.

For the antipasti potatoes, cut large potatoes in half and bake in the oven at 220 degrees for about 40 minutes, then scoop out. Sauté peppers or roast in the oven until the skin blisters. Remove skin from peppers and cut into small pieces, Make a mixture with the hollowed out potato mixture, garlic and chopped parsley. Pour this into the hollowed potatoes, sprinkle with parmesan and bake in the oven.

For the fillet of beef poached in red wine, boil the root vegetables in red wine. Then slowly poach the steak in the red wine broth until done. Cut into slices and serve with the antipasta potatoes on the celery cream.

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