Fillet of Beef with celery puree and black garlic sauce
Ingredients
-
4 beef fillets
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butter
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extra virgin olive oil
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1 celery
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1l vegetable stock
Preparation Method
- Make the celery puree. Clean the celery, cut it into cubes, put it in a pan, add hot water or stock until it covers, then bring to the boil and leave until the celery cubes fall apart. With an immersion blender, blend everything together adding salt, pepper and oil. To taste, add hot vegetable stock.
- For the black garlic sauce. In a glass of an immersion blender place 5-6 cloves of black garlic, olive oil and vegetable stock or hot water. Blend until a stable emulsion is obtained. Season with salt and pepper to taste.
- When the celery puree and sauce are ready, start cooking the beef fillet. Heat in a pan, add butter. Cook the fillet on both sides for a few minutes. Let the meat rest and before serving put it back in the oven at 180°. It is time to serve.
