Beef Fillet on Mushroom Cream with Celery Puree

fry. Season the washed spinach and sauté in olive oil with a clove of garlic.

Dice the peeled celery, cook it in whipping cream, white wine and a corner of stock cube, drain, mash, add a dash of reduced whipping cream and form into dumplings for serving.

For the sauce, sauté the diced giant mushrooms and shallots in butter, deglaze with vegetable soup and a dash of white wine, reduce and finish with whipped cream and chopped chives.

For this, our wine expert recommends a 98 Müller-Thurgau, quality wine ‘dry’, white, Deckert winery from the Saale-Unstrut growing region.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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