For the Vin Doux Samos, Cherries & Porcini Sauce
- 150gr of wild cherries
- 150gr porcini
- 500ml vin doux Samos
- 50ml extra virgin olive oil
- Salt / Pepper
For the Celery Root Purée
- 500gr of diced Celery Root
- 100gr sliced onions
- 1lt of milk
- 80ml extra virgin olive oil
- 1 tb vanilla paste
- Salt / Pepper
Preparation
In a pan we sautee the wild cherries & porcini mushrooms with evoo.
We add the wine and we cook until its at the 1/3.
We add salt & pepper. In a pan we sautee the celery root & onions with evoo.
We add the milk & the vanilla paste.
We cook until its tender & we blend with salt & pepper.
We Blanche the asparagus & sautee them with evoo.
We also sautee the rib eye with evoo & we serve by end the plate with evoo.