Mignon with Creamed Veg and Onions

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Mignon with Creamed Veg and Onions
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the celeriac puree
2 ⅔ cups Celeriac (peeled and diced)
1.333 cups floury potatoes (peeled and diced)
½ cup hot cream (at least 30% fat)
2 Tbsps fresh Basil (chopped)
2 Tbsps butter
Nutmeg
Plus
4 fillet Steak (approx. 160 g each)
4 Tbsps olive oil
2 onions (cut into strips)
1 dash dry Red wine
3 Tbsps balsamic vinegar
How healthy are the main ingredients?
Celeriacpotatoolive oilBasilNutmegonion

Preparation steps

1.
To make the puree cook the celeriac and the potatoes in boiling, salted water for about 20 minutes.
2.
Heat the oven to 100°C (80°C in a fan oven), 200°F, gas 1.
3.
Season the meat with salt and ground black pepper and fry in 2 tbsp hot oil on both sides. Place on an oven rack (with a tray underneath to collect the fat) and roast gently for 6-10 minutes.
4.
Fry the onions in the meat juices with the remaining oil until golden brown. Deglaze with the red wine, add a little water and season with the vinegar, salt, and ground black pepper.
5.
Drain the vegetables and leave to cool a little. Add the cream, basil and the butter and mash into a smooth puree. Season with salt and nutmeg. Arrange on plates with the steaks and the onions.