Fillet of beef prepared inside-out, pickled veggies

Back in the days when Sweden was a farmer society with no contact to the civilized world, a time when it was hard to keep the food fresh, souring food (meat, fish, veggies) became an efficient way of preventing your food from getting mouldy. Souring and sweet-souring have increased in popularity the last couple of years since the top chefs recommend the method and also serve it in the haute cuisine.

In this dish I used both methods. Both in consistency and in taste they are wonderful contrasts to the smooth purée and the tender fillet.

Sauerkraut

  • 300 g cabbage, finely sliced
  • 1 garlic clove
  • 2 dl water
  • 1 dl white wine
  • 1 tbsp sugar
  • juice from half a lemon
  • a pinch caraway

Cook all ingredients until the cabbage is soft. Remove the fluid and the garlic, put the cabbage in a form wrapped with plastic. Put under pressure for at least 2 hours.

Veggies sweet sour

  • 4 dl water
  • 2 dl sugar
  • 1 dl vinegar (12%)
  • 1 bay leaf
  • salt
  • 1 carrot
  • 1 parsnip
  • 2 Jerusalem artichokes
  • 1 beet root

Boil sugar, water, bay leaf and vinegar. Cut the parsnip in 4 wedges, half the artichokes. Cook in the boiling liquid until they are soft. Add thin slices of carrots (as in the pic.). Put the veggies with half of the fluid to cold. Boil wedges of beet root in the remaining fluid. When soft, put a side to cool.

Sauce

  • 4 dl red wine
  • 4 dl beef stock
  • 30 g butter

Reduce the wine and the stock until 2 dl remains. Before serving whisk the cold butter into the sauce.

Celeriac puree with hazelnut oil

  • 500 g celeriac
  • 2 dl cream
  • 3 dl milk
  • 1 onion
  • 1 dl crème fraiche
  • a pinch hazelnut oil
  • salt & white pepper

Cut the celeriac and onion into pieces. Cook in the milk and cream until they are soft. Remove the fluid and mix. Add crème fraiche to the right consistency. Flavor with hazelnut oil, pepper and salt

Fillet of beef

  • 600 g fillet of beef
  • fresh thyme
  • 10 hazelnuts (mixed)
  • salt and pepper

This inverted way of preparing the meat is an easy way of getting the perfect consistency.

Wrap the fillet in plastic. Bake in oven (100°C) until the meat reaches 58°. Dry the fillet. This can be prepared in advance. When it is time to serve roast the meat on all sides for a few minutes in a pan. Roll the fillet in a mix of hazelnuts, thyme, salt and pepper. Cut in four slices and serve.

Servings

Cut the cabbage into four pieces. Warm all veggies in the oven on low temperature (80°) for 3 min. Arrange the veggies on each plate. Start with the carriage and apply the other veggies on top. Garnish with fresh thyme.

Music: Prepared while listening to the albums of Håkan Hellström

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