BEEF FILLET WITH PORT SHALLOTS AND CELERIAC CREAM

SERVES 2  |  TOTAL TIME: 1 HR 50 MIN

Ingredients

  • Clarified butter – 2 tbsp
  • Beef – 500 g, fillet, middle piece
  • butter – 1 – 2 tbsp
  • Olive oil – 3 tbsp
  • Shallot – 200 g, halved
  • Rosemary – 1 sprigs
  • sugar – 2 tbsp
  • Balsamic vinegar – 4 tbsp
  • port – 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
  • Potato – 500 g, finely sliced
  • Nutmeg – grated
  • Cream – 250 ml, sweet, at least 30% fat
  • cress – to garnish
  • Mushrooms – sliced, to garnish
The tender beef and potato gratin are a match made in heaven. The celeriac cream and port shallots give the perfect balance to a tasty meal. A great dish to serve to impress your diner guests.

Method

  • 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.
  • 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.

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