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Tenderloin with mushroom-cognac sauce and celeriac puree
Tenderloin with a puree of celeriac and a sauce of mushrooms and cognac.
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Peel the celeriac and potatoes and cut into 3 cm pieces.
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Bring the celeriac and potatoes to the boil with the milk, half of the thyme and possibly salt.
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Put the lid diagonally on the pan and cook on low heat for 20 minutes. Drain and collect 200 ml of cooking liquid (per 6 people).
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Bring the cooking liquid to the boil with the butter.
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Remove the sprigs of thyme and stamp with the mashed potatoes the potatoes and celeriac into a fine mash.
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Stir in the hot milk and butter. Season with pepper, nutmeg and possibly salt.
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In the meantime, dry the beef fillet with kitchen paper and sprinkle with salt and pepper.
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Heat the butter in a frying pan and fry the beef fillet in brown for 3 minutes. Remove the beef fillet from the pan and leave the shortening in the pan.
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Place the beef fillet in the oven dish. Insert the meat thermometer in the middle of the meat and set to 50 ° C (red).
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Bake the meat in the oven for about 20 minutes until the meat has reached the set core temperature.
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Take the meat out of the oven and leave covered for 10 minutes.
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Meanwhile, cut the shallots and cut the mushrooms into pieces. Peel the ginger and grate.
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Add the butter to the remaining shortening in the frying pan and fry the shallots and mushrooms for 3 minutes.
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Extinguish with the cognac and add the ginger and meat fond.
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Leave a few sprigs of thyme and do the rest with the sauce. Bring to the boil and reduce to half in 5 minutes.
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Cut the meat into slices and serve with the cognac sauce and puree. Garnish with a sprig of thyme.
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Nutrition
530Calories
Sodium0% DV1.185mg
Fat55% DV36g
Protein42% DV21g
Carbs10% DV30g
Fiber12% DV3g
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