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Recipe of: © Monsieur Cuisine

Steamed veal tenderloin with celeriac and potato purée and green beans wrapped in bacon

4 portions
Average difficulty
Preparation time: 20 min.
Created on: 17.11.2016
Last changes: 15.02.2018
  • 300 g floury potatoes
  • 300 g celeriac
  • 250 g fine green beans
  • 8 slices bacon
  • 800 g veal tenderloin
  • tarragon mustard
  • pepper
  • salt
  • 2 tbsp butter
  • 100 ml cream
  • nutmeg


Per portion:

  • calorific value
    1859 kj / 444 kcal
  • protein: 46 g
  • carbohydrates: 20 g
  • fat: 19 g
Preparation time
20 min.
  1. Peel and finely dice the potatoes and celeriac, and put them in the cooking pot. Fill the blender jug with water up to the second marking (1 litre), insert the cooking pot, and attach the steamer basket.
  2. Trim the beans to the same length. Group several beans in a bunch and wrap them tightly in a slice of bacon. Cut the veal tenderloin into pieces the thickness of your thumb, rub in some salt and pepper, and brush on some tarragon mustard. Place the meat in the deep steamer basket, attach the shallow steamer basket and put the bean parcels in it. Cover with the lid and cook for about 15 minutes/steamer button.
  3. Keep the meat and beans hot. Empty the water from the blender jug. Purée the butter, cream, potatoes and celeriac in the blender jug for 35 seconds/speed setting 3. Season to taste with nutmeg. Serve with the veal tenderloin and bean-and-bacon parcels.


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