Fillet Steak, Celeriac and Truffle Puree
Shallot Marmalade, Red Wine Reduction, Garlic Spinach & Shitakes
- Sulphites
talk about either use of stick blender (restaurant technique) or fancy marmalade
Ingredients
1 sachet(s)
Truffle Zest
2 unit(s)
21 Day Aged British Fillet Steaks
1 unit(s)
Echalion Shallot
50 grams
Shiitake Mushrooms
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic Clove
1 unit(s)
Celeriac
30 grams
Unsalted Butter
125 grams
Baby Spinach
Not included in your delivery
2 tsp
Sugar
milliliter(s)
Water
Nutritional information
Instructions
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. Roughly tear the shitakes.
When the water is boiling, add the celeriac and cook until you can easily slip a knife through, 15-20 mins. Once the shallots are soft, raise the heat, add the vinegar and evaporate it away. Stir in the water for the shallots (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: Wash your hands 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. TIP: 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!
When the celeriac is ready, drain in a colander and return to the pan, off the heat. Add the butter and truffle zest and using a stick blender, whizz to a smooth, well blended puree. 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 pan you used for the marmalade. Bring to the boil, stirring, then reduce the heat and simmer until glossy, 2-3 mins. Wipe out the pan you used for the steak, 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 puree over a low heat if necessary. Slice each steak into 5 slices. To serve, spoon three dollops of puree onto each plate and use the back of your spoon to drag it out in lines. Top with spoonfulls of marmalade, then the steak slices. Spoon the spinach mixture in the gaps, then drizzle the sauce all round.
