This beef fine dining is going to attract all the attention it deserves and will exquisitely show off the unique properties of beef fillet!
A little crispy on the outside and extremely tender and juicy on the inside – this steak goes along with a side of baby carrots, poached mushrooms, sweet corn, and celeriac mash.
Beef Fine Dining
First take the celeriac and cut it in big pieces, then put them in a ceramic oven pan. Add olive oil and leave it in the oven for 15-20 minutes or until the celeriac softens.
In a medium pan, add few rosemary twigs and 2-3 garlic cloves, around 1 cup or 250ml of sunflower oil, Himalayan salt and a bunch of mushrooms. Bring the oil to 60 degree Celsius or 140 degrees Fahrenheit and let them simmer for couple of minutes.
Next pour 4 cups or 1 liter of water in a large pot, add Himalayan salt and ground pepper, then add the baby carrots and let them boil.
When they are ready, cut them in half and scrap away the skin of the carrots with a knife.
Now that the celeriac is done, remove the skin with a knife, cut them in smaller pieces and then add them in a mixer bowl. Add 1 tbsp. of butter and 3 tbsp. of heavy cream, salt and pepper and few drops of Jägermeister and start mixing.
After that, use a sieve on top of a large bowl, then, using a spoon, grind the obtained paste, then pour it in a plastic squeeze bottle.
Cut a small piece of sweet corn, around 5 cm, then split that piece in 2 and carefully cut away the core.
First prepare the beef steak by removing any excess skin and make small cuts with the knife, on both sides.
Peel 2-3 garlic cloves and cut an onion in half, then chop it in big chunks.
Before we begin cooking the steak, add 4 tbsp. of the same oil you used for the poached mushrooms and 1 tbsp. of butter in a pre-heated pan.
Next add the onion, garlic cloves and rosemary twigs. After couple of minutes add the beef steak and place everything in the pan on top of it. (Remember: you have to cook the steak on each of it’s sides!)
Add 3 tbsp. of Jägermeister and cook it for another 5 minutes, while turning every 30 seconds on each sides.
Now take out the steak and let it rest for about 5 minutes.
Cook the baby carrots and the sweet corn in the same pan. Turn them on each side.
When done, take them out and set aside, then drain the oil from the pan in a pot and add 1/2 cup of sparkling rose wine and then stir firmly.
Add salt, heavy cream and 1 tbsp. of butter and keep stirring to reduce until thickened. This is going to be our wine sauce!
Place the steak into the center and cut it in half. Now start decorating the plate with celeriac mash, then arrange the carrots, mushrooms, sweet corn and edible flowers.
And last step: Drizzle wine sauce over the top of the steak!
And you’re done! Bon appetit!