Beef Fillet with Port Shallots and Celeriac Cream

• Heat the oven to 180°C (160°C in a fan oven), gas 5 and line a baking tray with tin foil.
• Heat the clarified butter in a pan and fry the meat on a high heat for 2 minutes.
• Season with salt and ground black pepper. Place the meat on the baking tray and roast for 25 minutes.
• Remove from the oven, wrap in the tin foil and leave to rest for at least 5 minutes.
• Reheat the oven to 200°C (180°C in a fan oven), gas 6.
• Heat the butter and the olive oil in a pan and fry the shallots for 4 minutes.
• Add the rosemary, then sprinkle with sugar and caramelise until light brown.
• Quench with balsamic vinegar and reduce completely.
• Add the port and the stock and reduce to about half on a low heat for 10-12 minutes.
• Season with salt and ground black pepper.

To make the celeriac cream

• Place the celeriac in a pot and just cover with water.
• Season with salt and bring to the boil. Cook on a medium heat until the celeriac is soft. Drain and the puree.
• Stir in the celeriac ream and the butter and season well with salt, ground black pepper and nutmeg.

To make the potato gratin

• Cover the bottom of a large baking dish with flakes of butter.
• Add the potato slices and season with salt, ground black pepper and nutmeg.
• Then add the cream and bake for 35 minutes until golden brown.
• Cut the beef fillet into thick cubes and cover with some potato gratin.
• Arrange on plates with the celeriac cream and the port shallots.
• Garnish with cress and fresh mushroom slices and serve immediately.