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Ingredients
for
4
Mignon with Creamed Veg and Onions
25 min., ready in 55 min.
Time:
Ingredientsfor
- 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
Preparation
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.