Beef fillet with smoked celeriac, wild mushrooms, walnut and wild herbs - Chef Christian ECKHARDT (☆ ☆ Michelin) - ANDERNACH (Germany )

• Recipe
  Beef fillet with smoked celery, woodland mushrooms, walnut and wild herbs

• Matching the dish
  CHARDONNAY ARS MAGNA Line -

              

Choose small celeriacs. Smoke them whole in the Green Egg for 5 minutes with two pieces of aromatic wood.
- Celeriac with beurre noisette
Vacuum-pack the celeriacs with 3 whole walnuts, 2 mace flowers, 3 juniper berries and pepper and cook all the ingredients in a bain-marie at 90 °C for 2 hours and leave them to rest for 2 days. Cut the celeriacs into thin slices and sauté them in butter.
- Celery mousse
500 g celeriac
250 ml milk
125 g celery stock (vegetable broth)
125 g liquid cream
40 ml beurre noisette
1 CT Pro Espuma (aerating agent powder) hot
Salt, pepper, nutmeg, white balsamic vinegar
Brown the celery in a little butter without allowing it to take on much colour. Cover with liquid and cook very gently until soft. Blend in the Thermomix with the Pro Espuma and season with the spices. Place in the iSi siphon with 2 capsules.
- Marinated beef fillet
300 g beef fillet
50 g walnut oil
1 juniper berry
Pepper to taste, then add 1 pinch of salt for seasoning
Parboil the filleet thoroughly and place in a vacuum with the spices and leave it to marinate for 24 hours, then rinse afterwards. Cut the fillet (better if frozen) with a slicer into thin slices.
- Wild mushrooms
300 g mixed wild mushrooms
Powdered boletus mushrooms
Cut the mushrooms into small cubes and blanch them over a high heat. Add fresh butter and season with porcini powder, salt and pepper at the end.
Serve the dish with the following
Caramelised walnuts
Sliced black walnut
Wild herbs
Sliced Prataioli mushrooms (champignons)

• Chef CHRISTIAN ECKHARDT

                          

• Restaurant
  PURS (☆ ☆ Michelin) https://purs.com/

         

• Where
  Steinweg 28, 56626 ANDERNACH - Germany

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