Beef Tenderloin with Celeriac and Chestnut Cream and Pak choi

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Score the chestnuts and microwave them at high power for about 1 minute until opened, then peel while still warm.

Step 2

Slice the leek and sauté it in olive oil with sage and rosemary until soft and fragrant.

Step 3

Peel the celeriac and potato, cut into small cubes, then add them to the pan with the chestnuts. Deglaze with red wine and let the alcohol evaporate completely. Add beef stock and cook until everything is soft.

Step 4

Blend the mixture into a smooth cream and keep warm.

Step 5

Tie and season the beef tenderloin with salt. Sear it in a pan with olive oil until well browned on all sides. Add butter, garlic, and herbs, and baste the meat until cooked to your liking.

Step 6

Separate the pak choi leaves and quickly sauté them in olive oil without salt until just wilted.

Step 7

Plate the dish by spreading the celeriac and chestnut cream on the base, adding the pak choi, and placing the beef on top.

Step 8

Glaze with beef jus and finish with finely sliced sage.