Filet Of Beef Recipe
celery root almond puree, sherry piquillo pepper jus, tallow roasted brussels
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Ingredients
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Filet of Beef
Celery Root Almond Puree
Sherry Piquillo Pepper Jus
Tallow Roasted Brussels Sprouts
Method
Filet of Beef Preparation
- 1
Celery Root Almond Puree Preparation
- 2
Prepare the Puree
Boil the diced celery root in salted water until tender, about 15 minutes. Drain and blend with toasted almonds, heavy cream, butter, and salt until smooth. Keep warm.
Sherry Piquillo Pepper Jus Preparation
- 3
Make the Jus
In a saucepan, heat olive oil over medium heat. Add diced piquillo peppers and sauté for 2-3 minutes. Pour in sherry and reduce by half. Add beef stock and simmer until slightly thickened. Season with salt and black pepper to taste.
Tallow Roasted Brussels Sprouts Preparation
- 4
Roast the Brussels Sprouts
Preheat oven to 400°F (200°C). Toss halved Brussels sprouts in beef tallow, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and crispy.