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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Cooking tools:
- Blender
- Microplane
- Kitchen scale
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Skillet
- Saucepan
- Pot
- Colander
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Plate
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
- Cream: 250 ml. sweet. at least 30% fat
- Cress: to garnish
- Mushrooms: sliced. to garnish
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