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🍽️ Quick Sauerbraten from Beef Fillet with Celery Puree

515 kcal · 130 min · 4 servings

Ingredients

• 750 g beef fillet (whole piece)
• 1 onion
• 500 ml red wine
• 200 ml light veal stock
• 100 ml balsamic vinegar
• 5 cloves
• 2 bay leaves
• 1 tbsp sugar
• black pepper (from the mill)
• salt
• 2 tbsp ghee
• 200 ml dark veal stock
• 2 tbsp raisins (soaked in water)
• 1 tbsp cold butter
• 0.5 celeriac
• salt
• 0.5 lemon (juice)
• 1 onion
• 4 tbsp veal stock
• white pepper (from the mill)
• 2 tbsp crème fraîche
• chopped parsley (for garnishing)

Instructions

1. 1. Cut the beef fillet into four equal pieces.
2. 2. Peel one onion and dice it into small cubes.
3. 3. Add red wine, light veal broth, vinegar, cloves, bay leaves, and sugar to a pot.
4. 4. Warm the marinade mixture in the pot.
5. 5. Place the meat in a shallow dish.
6. 6. Add the diced onions to the meat.
7. 7. Pour the warm marinade over the meat and onions.
8. 8. Let the marinade cool down completely.
9. 9. Place the dish in the refrigerator for 24 hours.
10. 10. Remove the fillet pieces from the marinade.
11. 11. Drain the meat well.
12. 12. Season the meat with salt and pepper.
13. 13. Sear the meat in a pan using clarified butter on both sides.
14. 14. Preheat the oven to 90 degrees Celsius (top and bottom heat).
15. 15. Place the seared meat on a wire rack.
16. 16. Finish cooking the meat in the oven for 30 minutes.
17. 17. Strain the marinade through a fine sieve into a small saucepan.
18. 18. Add dark veal broth and raisins to the marinade.
19. 19. Reduce the liquid by half.
20. 20. Stir in cold butter to bind the sauce.
21. 21. Peel the celery and cut it into cubes.
22. 22. Boil the celery cubes in salted water with a few drops of lemon juice for about 15 minutes until soft.
23. 23. Peel another onion and dice it.
24. 24. Sauté the onion with veal broth for 10 minutes until translucent.
25. 25. Add the drained celery to the onion.
26. 26. Season the mixture with salt and pepper.
27. 27. Stir crème fraîche into the vegetable mixture.
28. 28. Blend everything smooth with a hand blender.
29. 29. Slice the fillet pieces into thin slices.
30. 30. Place the meat slices on the plates.
31. 31. Pour the sauce over the meat.
32. 32. Serve the celery puree on the side.
33. 33. Garnish the dish with fresh parsley.

Nutrition per serving

• kcal: 515
• Protein: 45 g · Fett/Fat: 19 g · Carbs: 20 g