Beef Fillet with Port Shallots and Celeriac Cream
Clarified butter: 2 tbsp
Beef: 500 g, fillet, middle piece
Butter: 1 - 2 tbsp
Olive oil: 3 tbsp
Shallots: 200 g, halved
Rosemary: 1 sprigs
Sugar: 2 tbsp
Balsamic vinegar: 4 tbsp
Port wine: 300 ml, or a strong red wine
Beef stock: 150 ml
Celeriac: 1 medium, peeled and diced
Cream: 100 ml, at least 30% fat
Butter: 2 tbsp
Nutmeg: grated
Butter
Potatoes: 500 g, finely sliced
Nutmeg: grated
Cream: 250 ml, sweet, at least 30% fat
Cress: to garnish
Mushrooms: sliced, to garnish
Learn how to prepare a delicious beef fillet served with port shallots, celeriac cream and potato gratin. It's a classy dish perfect for any special occasion.
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.
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.
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.
