Beef Fillet with Celery root Puree and Cretan Graviera PDO Matured
For the fillet
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.
In addition to petimezi we can use pomegranate juice with a tablespoon honey or red sweet wine