Gourmet Beef with Celeriac Puree and Jus

Name: Gourmet Beef with Celeriac Puree and Jus
Total time: 1 h 50 min
Yield: 4
Ingredients: 2 Tbsps Ghee (or clarified butter); 18 ozs Beef fillet (middle piece); 1 Tbsp butter; 3 Tbsps olive oil; 1.333 cups shallots (halved); 1 spring rosemary; 2 Tbsps sugar; 4 Tbsps balsamic vinegar; 1.333 cups Port wine (or a strong red wine); 0.667 cup Beef stock; 1 medium Celeriac (peeled and diced); 0.375 cup cream (at least 30% fat); 2 Tbsps butter; grated Nutmeg; butter; 3.333 cups potatoes (finely sliced); grated Nutmeg; 1 cup sweet cream (at least 30% fat); Cress (to garnish); Mushrooms (sliced, to garnish)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 50 min.

Preparation

Ingredients

for

servings

Ingredients: 2 Tbsps Ghee (or clarified butter); 18 ozs Beef fillet (middle piece)

For the shallots: 1 Tbsp butter; 3 Tbsps olive oil; 1.333 cups shallots (halved); 1 spring rosemary; 2 Tbsps sugar; 4 Tbsps balsamic vinegar; 1.333 cups Port wine (or a strong red wine); ⅔ cup Beef stock

For the celeriac cream: 1 medium Celeriac (peeled and diced); ⅜ cup cream (at least 30% fat); 2 Tbsps butter; grated Nutmeg

For the potatoes au gratin: butter; 3.333 cups potatoes (finely sliced); grated Nutmeg; 1 cup sweet cream (at least 30% fat); Cress (to garnish); Mushrooms (sliced, to garnish)

How healthy are the main ingredients?

potato shallot sugar Ghee olive oil rosemary

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Product recommendation

The baking dish should be large so that the potatoes can become crispy.

Preparation steps

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.

Cut the meat 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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