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Beef Fillet with Port Shallots and Celeriac Cream

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 50MIN

Ingredients

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.

Method
01.

Heat the oven to 180°C (160°C in a fan oven), gas 5 and line a baking tray with tin foil.

02.

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.

03.

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.

04.

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.

05.
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.

06.
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.

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