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Recipe online

nl.fissler.com/blogs/recipes/beef-tenderloin-with-juniper-celery-puree-and-fresh-jus-from-the-original-profi-collection

Recipe

Beef Tenderloin with Juniper Celery Purée and Fresh Jus from the Original-Profi Collection®

Author: Fissler

Total Time
1 h 30 min
Cooking Time
60 min
Preperation Time
30 min
Yield
4 servings

Ingredients

  • FOR THE BEEF TENDERLOIN
  • 1 kgbeef tenderloin (whole)
  • 4-5fresh bay leaves
  • 2-3fresh rosemary sprigs
  • 4-5garlic cloves, unpeeled
  • 50 gbutter
  • salt
  • pepper
  • olive oil, for searing
  • FOR THE JUNIPER AND CELERY PURÉE
  • 500 gcelery, peeled and diced
  • 200 gpotatoes, peeled and diced
  • 100 mldouble cream
  • 50 gbutter
  • 5-6juniper berries, crushed
  • FOR THE JUS
  • 200 gbeef tenderloin trimmings (e.g. sinew and fibres)
  • 1large onion, quartered
  • 1carrot, peeled and roughly diced
  • 1celery stalk, roughly diced
  • 2-3garlic cloves, unpeeled and lightly crushed
  • 1-2fresh rosemary sprigs
  • 1-2 tbsptomato purée
  • 250 mlbeef stock
  • 1 lwater
  • 1 tbspbutter
  • salt
  • pepper

Fissler products used

  • Original-Profi Collection® Saucepan without Lid, 16 cm
  • Original-Profi Collection® Serving Pan
  • Original-Profi Collection® Stew pot with glass lid
  • Original-Profi Collection® Sieve 16 cm

Instructions

  1. Step 1 of 10:

    Remove the beef tenderloin from the refrigerator and allow it to come to room temperature (approx. 30 minutes beforehand).

  2. Step 2 of 10:

    Heat the olive oil in the serving pan. Sear the tenderloin on all sides over high heat.

  3. Step 3 of 10:

    Season with salt and pepper. Add the bay leaves, rosemary and garlic to the pan and cook briefly on all sides.

  4. Step 4 of 10:

    Cook the tenderloin in the oven at 120°C (fan) for approx. 20–25 minutes. Once cooked, remove from the oven, cover with aluminium foil and leave to rest for 10–15 minutes.

  5. Step 5 of 10:

    Cook the celery and potatoes in a stew pot of salted water for approx. 15–20 minutes, until tender.

  6. Step 6 of 10:

    Drain and return to the stew pot. Add the double cream, butter and crushed juniper berries. Blend until smooth. Season with salt and pepper to taste.

  7. Step 7 of 10:

    For the jus, heat a little oil in the saucepan. Fry the onion, carrot and celery until lightly browned. Add the garlic and beef tenderloin trimmings and cook briefly.

  8. Step 8 of 10:

    Stir in the tomato purée and cook briefly. Add beef stock and water. Add the bay leaves and rosemary.

  9. Step 9 of 10:

    Simmer for approx. 20–30 minutes, until the jus has reduced well. Strain through a fine sieve and finish with 1 tbsp butter. Season with salt and pepper to taste.

  10. Step 10 of 10:

    Spoon a portion of the juniper and celery purée into the centre of the plate. Slice the beef tenderloin and place it on top of the purée. Pour the fresh jus around the purée.