Filet steaks with brioche crust, celery cream and truffle sauce
Selleriecreme
Ingredients · Servings 4
- 400g celery
- 300 ml vegetable broth
- 75 g Butter
- Salt
- freshly ground black pepper
- 80 g Brioche
- 50 g soft butter
- 1 tbsp coarse-grained Dijon mustard
- 1 TL Honig
- 4 Filletsteaks vom Rind at 150 g
- Salt
- freshly ground black pepper
- 1 tbsp clarified butter
- 100 ml Wood
- 50 ml cognac or brandy
- 50 ml red port wine
- 250 ml strong brown veal stock
- 100 ml truffle stock (from a jar)
- 30 g black winter truffles (fresh or pickled)
- 1 teaspoon of cornstarch, mixed with a little cold water
- 30 g cold butter
Method · 1 h 15 min
- Peel and dice the celery. Bring the stock to a boil, add the celery, cover, and simmer for about 20 minutes, or until tender. Remove the cooked celery with a slotted spoon and purée it in a food processor with the butter and about 3–4 tablespoons of the stock until smooth. Season the purée with salt and pepper and keep warm.
- Preheat oven to 150 degrees Celsius. Dice the brioche and grind finely in a food processor. Cream the softened butter, mustard, and honey with an electric mixer until fluffy, then fold in the brioche crumbs.
- Season the fillet steaks generously all over with salt and pepper and sear them in clarified butter for 1–2 minutes on each side. Remove the meat from the pan and place it in the oven for about 12 minutes.
- Meanwhile, deglaze the pan with Madeira, cognac, and port wine, then add the veal and truffle stock. Reduce the mixture over medium heat to about 150 ml. Finely chop the truffle and add it to the sauce. Let it reduce slightly, then thicken it gently with cornstarch and whisk in cold butter. Season to taste with salt and pepper.
- Preheat the oven grill to its highest setting. Spread the crust mixture evenly over the steaks to a thickness of about 1 cm, smooth it out, and broil for about 3 minutes until golden brown. Serve the fillet steaks with celery cream and truffle sauce on plates.
Filetsteaks
Filletsteaks vom Rind at 150 g.
