Fillet of Beef with Smoked Celeriac, Wild Mushrooms, Walnuts and Wild Herbs - Chef Christian ECKHARDT (☆☆ Michelin) - ANDERNACH (Germany)

• Recipe
  BEEF FILLET with SMOKED CELERIAC, WILD MUSHROOMS, WALNUT and WILD HERBS

• Dish pairing
  CHARDONNAY Linea ARS MAGNA -

              

Choose small celeriac. Smoke them whole in the Green Egg for 5 minutes with two small pieces of smoking wood.
- Celeriac with beurre noisette
Vacuum-seal the celeriac with 3 whole walnuts, 2 mace flowers, 3 juniper berries, and pepper and cook in a bain-marie at 90 °C for 2 hours, then let rest for 2 days. Slice the celeriac thinly and sauté in butter.
- Celeriac foam
500 g celeriac
250 ml milk
125 g celeriac stock (vegetable broth)
125 g liquid cream
40 ml beurre noisette
1 tbsp Pro Espuma (powdered aerating agent) heated
Salt, pepper, nutmeg, white balsamic vinegar
Sauté the celeriac in a little butter without letting it brown too much. Cover with the liquids and cook over very low heat until tender. Blend in a Thermomix with Pro Espuma and season with spices. Put in an iSi siphon with 2 cartridges.
- Marinated beef fillet
300 g beef fillet
50 g walnut oil
1 juniper berry
Pepper to taste; 1 pinch of salt for curing
Trim the fillet well and vacuum-seal it with the aromatics, let marinate for 24 hours, then rinse. Slice the fillet (preferably frozen) thinly with a slicer.
- Wild mushrooms
300 g mixed wild mushrooms
Porcini powder
Dice the mushrooms finely and blanch over high heat. Add fresh butter at the end and season with porcini powder, salt, and pepper.
To plate
Caramelized walnuts
Sliced black walnuts
Wild herbs
Sliced meadow mushrooms (champignons)

• Chef CHRISTIAN ECKHARDT

                          

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

         

• Where
  Steinweg 28, 56626 ANDERNACH - Germany 

CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO: 1398/2013