Beef Fillet with Port Shallots and Celeriac Cream

Beef Fillet with Port Shallots and Celeriac Cream

Beef Fillet with Port Shallots and Celeriac Cream

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.

November 27, 2018

serves for

1

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
butter
Potato
500 g, finely sliced
Nutmeg
grated
Cream
250 ml, sweet, at least 30% fat
cress
to garnish
Mushrooms
sliced, to garnish

Preparation

  • 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.

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