Salad with beef tenderloin, fermented celery root, and horseradish mousse

Place the beef tenderloin in a vacuum-sealed bag along with the marinade ingredients.

Cook in a sous-vide machine at 63 °C for 17–20 minutes. Once cooked, let it cool, then slice it into thin slices 3–5 mm thick. Store in the refrigerator in its own marinade.

Slice the celery root into 1.5 mm thick slices.

In a saucepan, heat the water, then add the salt, sugar, vinegar, turmeric, garlic, and cilantro stems.

Bring to a boil.

Place the sliced celery in glass jars and pour the hot marinade over it.

Cover with lids and let ferment for 36–48 hours.

Whip the cream until soft peaks form.

In a separate bowl, beat the cream cheese, then gently fold in the whipped cream.

Add the horseradish paste and salt to taste. First, spread the horseradish mousse onto a plate.

Top with thinly sliced beef tenderloin.

Add the fermented celery and jondjoli.

Garnish with watercress and finish by drizzling with Kakhetian vegetable oil.

First, spread the horseradish mousse onto a plate.

Top with thinly sliced beef tenderloin.

Add the fermented celery and jondjoli.

Garnish with watercress and finish by drizzling with Kakhetian vegetable oil.