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The Loin and the Celery
The Loin and the Celery
The Loin and the Celery

The Loin and the Celery


Our original dish did not include sirloin steak but tenderloin steak, and was inspired in the famous ‘Posta à Mirandesa’. It was a thick 250g steak, which was seared and finished in the oven. It came with boiled sauteed potatoes.

Subsequently, we decided to improve the meat and change it to ‘filet mignon’, while also replacing the potatoes with zucchini and cauliflower. The final touch is garlic previously fried in olive oil.



O Lombo e o Aipo

The Loin and the Celery


Difficulty: Medium

Preparation Time: 30 min

  • 400g Cow Loin
  • Celery
  • Purple Rape
  • Shitaké Mushroom
  • Carrot (baby)
  • 0,013cl Olive Oil
  • White Wine (Plenty)
  • 2 Garlick Cloves
  • Butter
  • Salt (Plenty)
  • Rosemary


Preparation Time:

Step 1.

            In a sauté, put some olive oil e let seethe. Next, drop the stalkes and seal each side of it.

Step 2. Celery Puree

  • In a tray, dispose the celery with salt, butter and rosemary
  • Take it to the oven, at a 200ºC, during 45 minutes.
  • Grind it.

Step 3.

            In the same sauté of the stakes, put some olive oil. Add crushed

Step 4.

After sharpened, add the mushrooms and sautéing them, repeat it with the vegetables after adding them.

Step 5.

            Once they’re sautéed, add the white wine e reduce it. In the end, add the butter.

Step 6.

            In a plate, put the celery puree in a shape of a tear (2x), place the beef and sprinkle with the sauce.

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