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

Beef fillet

• 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 beef stock
• 1 1/2 EL Marsala.
• 1 tbsp sugar
• 1 red onion, cut into fine strips
• 1 branch of thyme
• Cornstarch, approx. 1 1/2 tsp
• Salt

Beans wrapped in bacon:

• 300g green beans
• 100 g Bacon
• 2 tbsp olive oil
• 50 g Butter
• Salt and pepper

Beef fillet:

1. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit) and place the steaks on a baking sheet lined with parchment paper. Drizzle with vegetable oil and scatter 1 sprig of rosemary, 2 sprigs of thyme, and 3 cloves of garlic over each steak.
2. Cook the steaks in the preheated oven to an internal temperature of 48 degrees Celsius, checking the internal temperature with a meat thermometer. Remove the steaks and fry them over high heat in plenty of clarified butter for about 1 minute on each side until a nice crust forms.
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. Boil the celery and potato cubes in salted water for 20 minutes, then drain and return to the pot. Let the cubes evaporate over low heat, stirring constantly, until they're nice and dry.
   Pour in the cream and simmer, stirring constantly (it's easy to burn otherwise!), until the liquid has evaporated and a paste has formed. Meanwhile, add 30g of butter to a small saucepan and heat until brown particles form at the bottom of the pan. Strain the (brown) butter through a sieve fitted with a filter.
2. Remove the celery and potato mixture from the heat and transfer it to a high-speed blender. Add the brown butter and cayenne pepper and blend on high for 1 minute until super-fine. Season the celery puree with salt and lemon juice to taste.

Red wine shallots:

1. Caramelize the powdered sugar in a saucepan over medium heat until light brown, then deglaze with red wine and port wine. Add the cinnamon stick, thyme, anise, cloves, and shallots to the pan and mix together. Simmer the liquid over low heat until completely reduced, stirring occasionally. Set the red wine shallots aside.
   Red wine sauce:
2. Caramelize the sugar in a small saucepan over medium heat until light brown, then add the onion strips. Sauté the onions for 1 minute, then deglaze with the red wine and port.
3. Add the Marsala, beef stock, and thyme and simmer uncovered until the liquid reduces to about 120 ml. Strain the sauce through a fine sieve, return it to the pot, and heat it back up. Thicken the sauce with cornstarch mixed with cold water or cold stock and stir in the red wine shallots. Season with salt and pepper.

Green beans wrapped in bacon:

1. Boil the beans in salted water for 12 minutes, then drain. Wrap 5-6 beans each in a slice of bacon and fry the beans in a pan over medium heat with 2 tablespoons of olive oil and 50g of butter until crispy. Season lightly with salt and pepper, if desired.