Beef Fillet with Celery root Puree and Cretan Graviera PDO Matured

  • 25
  • 20
  • 4
  • 1



For the fillet

4 beef fillets
60ml petimezi
2 tbsp. balsamic vinegar
2 tbsp. butter
Pink pepper
Freshly ground pepper


For serving

Pink pepper
Pomegranate seeds




The Puree

Bring the milk to a boil and mash in a blender together with the celery root until it has a velvety texture, add salt, the peppers, butter and Cretan Graviera PDO Matured. Keep the puree warm until served.


The Filllets

Season the fillets with salt and pepper and bake them in a hot non-stick pan for 2 '
On each side, remove and keep warm. In the same pan add the petimezi, the balsamic vinegar, the pink pepper and the butter, as soon as the sauce sets, remove. Serve in each plate of celery root puree, add the fillets and pour over with sauce.


In addition to petimezi we can use pomegranate juice with a tablespoon honey or red sweet wine

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