Chateaubriand with wild mushrooms and celeriac puree recipe
Harvey Ayliffe shares his recipe on how to create the perfect Chateaubriand. Paired with a superb celeriac purée and wild mushrooms for a tantalising dish.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Skillet
- Saucepan
- Oven
- Stove
- Colander
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen towel
- Spoon
- Plate
- Serving platter
Ingredients
- 1 x 600g Chateaubriand (or centre cup of the beef fillet, generally use the top end)
- 1 small celeriac
- Milk
- 200g wild mushrooms
- 100g butter
- 500g beef stock
- 1tbsp beef gravy
- 1/2 a bunch of tarragon
- A splash of double cream
- Sea salt
- Black pepper
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