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Fillet Steak

Fillet Steak

with Celeriac and Truffle Purée, Shallot Marmalade, Garlic Spinach & Shitakes

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We love a good Fillet Steak, Celeriac & Truffle Puree and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Equipment Needed

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)



2 unit(s)

Garlic Clove

1 punnet(s)

Shiitake Mushrooms

1 sachet

Red Wine Vinegar


1 pot(s)

Red Wine Stock Paste


2 unit(s)

Fillet Steak

30 grams

Unsalted Butter


1 sachet

Truffle Zest

Not included in your delivery

2 tsp


50 milliliter(s)


100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1728 kJ
Energy (kcal)413 kcal
Fat21.0 g
of which saturates11.0 g
Carbohydrate14 g
of which sugars11.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Heat a drizzle of oil in a small saucepan on medium heat. Bring a large saucepan of water to the boil with a pinch of salt for the celeriac. Halve, peel and finely slice the shallot. Add the shallot and sugar (see ingredients for amount) to the small pan. Lower the heat and cook, stirring occasionally, until soft, 10-12 mins. Meanwhile, peel and chop the celeriac into 2cm chunks. Peel and grate the garlic (or use a garlic press). Roughly tear the shitakes.


When the pan of water is boiling, add the celeriac and cook until you can easily slip a knife through, 15-20 mins. Once the shallot is soft, raise the heat, add the vinegar and evaporate it away. Stir in the water for the shallot (see ingredients for amount) and half the stock pot. Bring to the boil and simmer, stirring occasionally, until jammy, 5-6 mins. Transfer to a bowl and set aside. Keep the pan, we will use it later.


Season the steaks with salt and pepper. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a splash of oil in a frying pan over high heat. Lay in the steaks. Brown all over, 1 minute on each side, lower the heat to medium and cook for 3 mins per side. tTIP: This will give you medium-rare; if you like your steak more done, cook for 2 more mins per side. Transfer to a plate and wrap loosely in foil. Keep the pan!


Once the celeriac is ready, drain in a colander and return to the pan, off the heat. Add the butter and the truffle zest and using a stick blender, whizz to a smooth, well blended purée. Season to taste with salt and pepper if needed. Cover with a lid, we will reheat it later. TIP: If you don't have a stick blender, you can use a potato masher.


Add the water for the sauce (see ingredients for amount) and remaining stock pot to the now empty small saucepan. Bring to the boil, stirring, then reduce the heat and simmer until glossy, 2-3 mins. Wipe out the now empty frying pan with some kitchen paper, then reheat over medium heat with a drizzle of oil. Add the shitakes and stir-fry until golden, 3-4 mins. Stir in the garlic, then stir in the spinach until wilted, 1-2 mins. Season with salt and pepper.


Get ready to serve. Reheat the purée over a low heat if necessary. Cut each steak into five slices. To serve, spoon three dollops of purée onto each plate and use the back of your spoon to drag it out in lines. Top with spoonfuls of shallot marmalade, then the steak slices. Spoon the spinach and shitake mixture in the gaps, then drizzle the sauce all round. Enjoy!