Segundo Prato Recipe

Time45m

Serves2

Naco de Novilho com puré de cherovia e baunilha

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Ingredients

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1
Seasoning the Beef
Sprinkle the beef tenderloin with salt and black pepper on all sides. Let it sit at room temperature for 15 minutes to allow the flavors to penetrate.
2
Searing the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned beef tenderloin and sear for about 4-5 minutes on each side until browned. Remove from the skillet and let it rest on a plate.

3
Preparing the Celeriac
Peel and dice the celeriac into small cubes. Place them in a pot of salted boiling water and cook for about 15-20 minutes or until tender.
4
Blending the Purée
Drain the celeriac and transfer it to a blender. Add the butter and the seeds from the vanilla bean. Blend until smooth and creamy. If the mixture is too thick, you can add a splash of milk or water to achieve the desired consistency.

5
Resting the Beef
Slice the rested beef tenderloin into medallions.
6
Plating the Dish
On a plate, spoon a generous amount of celeriac purée. Arrange the beef medallions on top. Optionally, sprinkle with fresh parsley and microgreens for garnish.