Celeriac velouté soup with roasted cashews.
INGREDIENTS
1 beef fillet 250 g.
1 medium sized sweet potato
2 beets without leaves
1 tablespoon blue cheese
Smoked spices
50 ml Soy sauce
Chives
Organic Olive Oil Prestige
Salt
Pepper
EXECUTION
Marinate the meat with olive oil, soy sauce & spices smoked from the previous evening. Boil the sweet potato and put it in the multi with the blue cheese, some olive oil , salt & pepper. For the beetroot, peel & boil & whisk it in the multi with olive oil, chives, salt & pepper. Grill meat on grill for 5 minutes on each side & allow to remove excess liquid ( rest ). For the chives olive oil, we will whisk olive oil with chive leaves & salt.
To assemble, cut the fillet into fillets and present as in the photo above.
