Gourmet Beef with Celeriac Puree and Jus

Heat the oven to 180°C (160°C in a fan oven), 375°F, 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), 400°F, 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 cream 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.