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🍽️ Fried Beef Fillet with Pear-Rosemary Chutney and Celery Puree

489 kcal · 30 min · 4 servings

Fried Beef Fillet with Pear-Rosemary Chutney and Celery Puree Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the meat under running water and pat it completely dry with a kitchen towel.
  2. 2. Let the meat sit on the work surface for a while to reach room temperature.
  3. 3. Pour the vegetable broth into a pot and bring it to a boil.
  4. 4. Cover the pot with the broth and set it aside.
  5. 5. Wash the celery thoroughly and peel it completely.
  6. 6. Cut the celery into cubes of about two centimeters in size.
  7. 7. Add the celery cubes to the boiling vegetable broth.
  8. 8. Let the celery cook in the broth for about twenty minutes until soft.
  9. 9. Halve the shallots and peel them.
  10. 10. Dice the shallots finely.
  11. 11. Wash the rosemary sprigs and pat them dry.
  12. 12. Strip the rosemary needles from the woody stems.
  13. 13. Save the removed rosemary stems for later.
  14. 14. Chop the rosemary needles very finely.
  15. 15. Wash the pear and peel it.
  16. 16. Quarter the pear and remove the core.
  17. 17. Cut the pear flesh into small pieces of about five millimeters in size.
  18. 18. Heat one tablespoon of oil in a pot over medium heat.
  19. 19. Add the diced shallots to the hot oil.
  20. 20. Sauté the shallots for about three minutes until translucent.
  21. 21. Deglaze the shallots with vinegar.
  22. 22. Pour eighty milliliters of water into the pot.
  23. 23. Add cinnamon and sugar to the mixture.
  24. 24. Add the chopped rosemary.
  25. 25. Add the pear cubes to the pot.
  26. 26. Bring the mixture to a boil.
  27. 27. Simmer the chutney for about five minutes over medium heat.
  28. 28. Season the chutney with salt.
  29. 29. Set the finished chutney aside.
  30. 30. Heat one tablespoon of oil in a pan over high heat.
  31. 31. Season the beef steaks with salt.
  32. 32. Sear the steaks in the hot oil for about two minutes on one side.
  33. 33. Sear the steaks for another two minutes on the other side.
  34. 34. Reduce the heat to medium.
  35. 35. Add one tablespoon of butter to the pan.
  36. 36. Add the saved rosemary stems to the pan.
  37. 37. Continue cooking the meat for about two minutes, shaking the pan regularly.
  38. 38. Pepper the steaks.
  39. 39. Wrap the steaks along with the butter and rosemary stems in aluminum foil.
  40. 40. Let the steaks rest in the foil for about ten minutes.
  41. 41. Drain the cooked celery in a sieve.
  42. 42. Let the celery drain completely.
  43. 43. Return the celery to the pot.
  44. 44. Add one tablespoon of butter and cream cheese to the celery.
  45. 45. Puree the mixture until smooth.
  46. 46. Season the celery puree with salt, pepper, and sugar.
  47. 47. Season the pear-rosemary chutney to taste.
  48. 48. Remove the steaks from the aluminum foil.
  49. 49. Place a portion of celery puree on each plate.
  50. 50. Place a beef steak on top of the puree.
  51. 51. Add the chutney as a side dish to the plate.
  52. 52. Pour the pan juices from the foil over the meat.
  53. 53. Sprinkle the dish with a little salt.
  54. 54. Serve the dish immediately.

Nutrition per serving