Aphrodisiac Valentine's Day steak
It's Valentine's Day! And what could be better than enjoying an excellent filet steak by candlelight with your sweetheart?
Ingredients for two people:
| 2 pieces | Wagyu filet steaks |
| 150 g 150 g | floury potatoes small baby carrots |
| 150 g | white celery |
| 0.3 L | cream |
| 50 g | butter |
| 1 tsp. | coarsely ground Tasmanian pepper |
| 1 pinch | Guerande salt, sugar, parsley |
Preparation:
- Remove the fillets from the vacuum-sealed bag 20 minutes before cooking. Then season both steaks with Guerande salt, let them rest briefly, and sear over high heat until they have a nice crust on both sides. Then top with a crushed garlic clove and a sprig of rosemary and let them rest in a convection oven at 80 degrees for about 6 minutes.
- Before serving, warm the truffle ice cream and pour it over the steaks.
- For the purée, slowly cook the peeled potato and celery cubes in well-salted water, then drain. Heat the cream with the butter, press the potatoes and celery through a fine sieve, and mix well. Do not let it boil again, as the purée will otherwise become sticky.
- Wash the baby carrots thoroughly and blanch them in salted water. Caramelize the sugar with a little butter, toss the carrots in it, and season to taste with parsley and Kreutzer’s spices.
