Buffalo fillet with red wine shallot sauce, celery puree and beans wrapped in bacon

Beef fillet

• 4 water buffalo fillet steaks, 200g
• 4 sprigs of rosemary
• 8 sprigs of thyme
• 12 garlic cloves with peel, crushed
• Vegetable oil and clarified butter
• salt and pepper

Celery puree:

• 600 g celery, roughly diced after peeling
• 300 g floury potatoes, roughly diced after peeling
• 300 ml cream
• 30g butter
• 1 splash of lemon juice
• 1/2 tsp cayenne pepper
• Salt

Red wine shallots:

• 200 g small shallots
• 100 ml red wine
• 40 ml port wine
• 1 1/2 tbsp powdered sugar
• 2 sprigs of thyme
• 2 cloves
• 1 cinnamon stick
• 1 anise star
• Salt

Red wine sauce:

• 125 ml red wine
• 125 ml port wine
• 80 ml beef stock
• 1 1/2 tbsp Marsala
• 1 tablespoon of sugar
• 1 red onion, cut into thin strips
• 1 sprig of thyme
• Cornstarch, approx. 1 1/2 tsp
• Salt

Bacon-wrapped beans:

• 300g green beans
• 100g bacon
• 2 tbsp olive oil
• 50g butter
• salt and pepper

Beef fillet:

1. Preheat the oven to 100 degrees top/bottom heat and place the steaks on a baking tray lined with baking paper. Drizzle with the vegetable oil and distribute 1 sprig of rosemary, 2 sprigs of thyme and 3 cloves of garlic over each steak.
2. Cook the steaks in the preheated oven to a core temperature of 48 degrees, checking the core temperature with a meat thermometer. Remove the steaks and fry them over high heat in plenty of clarified butter for about 1 minute on both sides until a nice crust has formed.
3. Before serving, let the filesteaks rest in the oven at 50 degrees and then serve sprinkled with sea salt and coarse pepper.

Celery puree:

1. Boil the celery and potato cubes in salted water for 20 minutes, then drain and return to the pot. Allow the cubes to evaporate over low heat, stirring constantly, until they are nice and dry.
   Pour in the cream and let the mixture simmer while stirring (otherwise it will easily burn!) until the liquid has evaporated and a mushy mass has formed. In the meantime, put 30 g butter in a small pot and heat until brown particles have formed at the bottom of the pot. Drain the (brown) butter through a sieve with a filter.
2. Remove the celery-potato mixture from the heat and pour it into a high-performance blender. Add the brown butter and cayenne pepper and puree everything very finely on the highest setting for 1 minute. Season the celery puree with salt and lemon juice.

Red wine shallots:

1. Caramelize the powdered sugar in a saucepan over medium heat until light brown and deglaze with red wine and port wine. Add the cinnamon stick, thyme, anise, cloves and shallots to the pot and mix together. Allow the liquid to simmer completely over low heat, stirring occasionally. Set the red wine shallots aside.
   Red wine sauce:
2. Caramelize the sugar in a small saucepan over medium heat until light brown and add the onion strips. Sauté the onions for 1 minute and then deglaze with the red wine and port wine.
3. Add the Marsala, beef stock and thyme and let the liquid simmer, uncovered, to approx. 120 ml. Pour the sauce through a fine sieve, put it back in the pot and heat. Thicken the sauce with cornstarch stirred into cold water or cold stock and stir in the red wine shallots. Season with salt and pepper.

Bacon-Wrapped Green Beans:

1. Cook the beans in salted water for 12 minutes, then drain. Wrap 5-6 beans each with a slice of bacon and fry the beans in a pan over medium heat in 2 tablespoons of olive oil and 50 g of butter until crispy. If necessary, lightly salt and pepper.