Beef Tenderloin with Juniper Celery Purée and Fresh Jus from the Original-Profi Collection®
A classic with fine, aromatic sophistication: Tender beef fillet forms the heart of this dish and is accompanied by a creamy celery puree, whose subtle juniper note adds savory depth. A freshly prepared jus brings the individual components together and rounds off the dish harmoniously with intense roasted aromas.
1 h 30 min
Total Time
60 minutes
Cooking Time
30 minutes
Preperation Time
Ingredients
| FOR THE BEEF TENDERLOIN: | |
| 1 kg | beef tenderloin (whole) |
| 4-5 | fresh bay leaves |
| 2-3 | fresh rosemary sprigs |
| 4-5 | garlic cloves, unpeeled |
| 50 g | butter |
| salt | |
| pepper | |
| olive oil, for searing | |
| FOR THE JUNIPER AND CELERY PURÉE: | |
| 500 g | celery, peeled and diced |
| 200 g | potatoes, peeled and diced |
| 100 ml | double cream |
| 50 g | butter |
| 5-6 | juniper berries, crushed |
| FOR THE JUS: | |
| 200 g | beef tenderloin trimmings (e.g. sinew and fibres) |
| 1 | large onion, quartered |
| 1 | carrot, peeled and roughly diced |
| 1 | celery stalk, roughly diced |
| 2-3 | garlic cloves, unpeeled and lightly crushed |
| 1-2 | fresh rosemary sprigs |
| 1-2 tbsp | tomato purée |
| 250 ml | beef stock |
| 1 l | water |
| 1 tbsp | butter |
| salt | |
| pepper |
Instructions
Step 1 of 10:
Remove the beef tenderloin from the refrigerator and allow it to come to room temperature (approx. 30 minutes beforehand).
Step 2 of 10:
Heat the olive oil in the serving pan. Sear the tenderloin on all sides over high heat.
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.
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.
Step 5 of 10:
Cook the celery and potatoes in a stew pot of salted water for approx. 15–20 minutes, until tender.
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.
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.
Step 8 of 10:
Stir in the tomato purée and cook briefly. Add beef stock and water. Add the bay leaves and rosemary.
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.
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.
