Buffalo fillet with red wine and shallot sauce, celery puree and beans wrapped in bacon

Rinderfilet

• 4 fillet steaks of water buffalo, 200g
• 4 sprigs of rosemary
• 8 sprigs of thyme
• 12 garlic cloves with shell, pressed down
• Vegetable oil and clarified butter
• Salt and pepper

Celery puree:

• 600g celery, after peeling, roughly diced
• 300g floured potatoes, after peeling, roughly diced
• 300 ml cream
• 30 g Butter
• 1 dash of lemon juice
• 1/2 teaspoon cayenne pepper
• Salt

Red Wine Shallots:

• 200g small shallots
• 100 ml red wine
• 40 ml port wine
• 1 1/2 tbsp powdered sugar
• 2 sprigs of thyme
• 2 cloves
• 1 cinnamon stick
• 1 anise star
• Salt

Red Wine Sauce:

• 125 ml red wine
• 125 ml port wine
• 80 ml Rinderfond
• 1 1/2 EL Marsala.
• 1 tbsp sugar
• 1 red onion, cut into fine strips
• 1 branch of thyme
• Cornstarch, approx. 1 1/2 TL
• Salt

Beans wrapped in bacon:

• 300g green beans
• 100 g Bacon
• 2 EL Olivenöl
• 50 g Butter
• Salt and pepper

Rinderfilet:

1. Preheat the oven to 100 degrees top/bottom heat and place the steaks on a baking sheet lined with baking paper. Drizzle with the plant oil and spread 1 sprig of rosemary, 2 sprigs of thyme and 3 cloves of garlic each on the steaks.
2. Cook the steaks in a preheated oven to a core temperature of 48 degrees, checking the core temperature with a meat thermometer. Remove the steaks and place them in plenty of clarified butter on both sides for approx. Fry for 1 minute until a beautiful crust is formed.
3. Let the file steaks rest in the 50 degree oven before serving and then serve sprinkled with sea salt and coarse pepper.

Celery puree:

1. Cook the celery and potato cubes in salted water for 20 minutes, then drain and return to the pot. Let the cubes evaporate over a small heat, stirring constantly, until they have become nice and dry.
   Add the cream and simmer the mixture while stirring (otherwise it will burn slightly!) Until the liquid has evaporated and a pulpy mass has formed. Meanwhile, put 30g of butter in a small saucepan and heat until brown particles form at the bottom of the pot. Pour the (brown) butter through a sieve with a filter.
2. Remove the celery and potato mixture from the heat and pour into a high-performance stand mixer. Add the brown butter and the cayenne pepper and puree everything on the strongest level for 1 minute. Season the celery puree with salt and lemon juice.

Red Wine Shallots:

1. Let the powdered sugar caramelize light brown in a saucepan over medium heat and deglaze with red wine and port wine. Add the cinnamon stick, thyme, anise and cloves and shallots to the pot and toss together. Let the liquid simmer completely over a low heat, stirring in between. Set aside the red wine shallots.
   Red Wine Sauce:
2. Let the sugar caramelize light brown in a small saucepan over medium heat and add the onion strips. Sauté the onions for 1 minute and then deglaze with the red wine and the port.
3. Add the marsala, beef stock and thyme and open the liquid to approx. Simmer 120 ml. Pour the sauce through a fine sieve, return to the saucepan and heat. Bind the sauce with cornstarch mixed in cold water or cold stock and stir in the red wine and shallots. Season with salt and pepper to taste.

Green beans wrapped in bacon:

1. Cook the beans in salted water for 12 minutes, then drain. Wrap 5-6 beans each with a slice of bacon and fry the beans in a skillet over medium heat in 2 tablespoons of olive oil and 50g of butter until crisp. Possibly. Lightly salt and pepper.