Wie im Sterne-Restaurant! Rinderfilet auf cremigem Selleriepüree mit Rotweinsauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

beef tenderloin

💰Cheaper: sirloin

Significant cost savings without losing too much tenderness

red wine

💰Cheaper: grape juice

Grape juice can provide sweetness without alcohol for a non-alcoholic version

Cook the celeriac and potatoes in lightly salted water for about 20 minutes, until tender.

Sauté the baby carrots in 1 tbsp butter and 1 tsp honey, stirring occasionally, until soft and glossy.

Sauté 1 shallot in a little butter.

Add 1 tsp tomato paste to the shallot and sauté briefly.

Deglaze the pan with 200 ml red wine and add 200 ml beef stock; reduce until the sauce is slightly syrupy.

Finish the sauce with 30 g butter and strain through a sieve.

Season the celeriac and potatoes with nutmeg and milk after mashing them.

Sear the beef tenderloin in hot olive oil with rosemary on all sides for one to two minutes per side.

Add 1 tbsp butter to the skillet.

Bake the seared tenderloin in the oven at 180°C (350°F) for 10–12 minutes.

Let the beef tenderloin rest for 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens