Fillet Steak, Celeriac Blue Cheese Puree
Shallot Marmalade, Red Wine Reduction, Garlic Spinach & Shitakes
- Sulphites
- Milk
talk about either use of stick blender (restaurant technique) or fancy marmalade
Ingredients
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
30 grams
Crumbled Blue Cheese
(Contains: Milk)
Not included in your delivery
2 tsp
Sugar
1 tbsp
Water
Nutritional information
Instructions
Heat a drizzle of oil in a small saucepan on medium heat and 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, sugar and water (see ingredients for amount) to the small saucepan. Reduce to the lowest heat and cook, stirring occasionally, until soft and caramelized, 15-18 mins. Meanwhile, peel and chop the celeriac into 2cm chunks.
When the water is boiling, add the celeriac and cook until you can easily slip a knife through, 15-20 mins. Drain in a colander, return to the pan and use a stick blender to whizz the celeriac to a smooth puree, adding the butter and blue cheese gradually and blending well. Cover with a lid and leave on a low heat until ready to serve. TIP: If you don't have a stick blender, you can use a potato masher.
Meanwhile, peel and grate the garlic (or use a garlic press). Roughly tear the shitakes. Put the steaks on a plate, drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Once the shallots are soft, raise the heat, add the vinegar and evaporate it away. Stir in the water (see ingredients for amount) and half the stock pot. Bring to the boil and simmer until jammy, 8-10 mins.
Meanwhile, put a small frying pan on high heat (no oil) and allow to get really hot. When hot, carefully lay in the steaks and cook for 4-5 mins per side. TIP: This will give you medium-rare; if you like your steak a little more done, just cook for an extra 2 mins per side. When done, transfer to a plate and leave to rest. When the steak has 5 mins left, put another large frying pan on medium heat with a drizzle of oil.
Add the mushrooms to the pan with the oil and stir-fry until golden, 3-4 mins. Stir in the garlic for 30 seconds, then stir in the spinach until wilted, 1-2 mins. Remove the pan from the heat. When the steaks are out of their pan, pour in the water (see ingredients for amount) and remaining stock. Bring to the boil, stirring to dissolve the stock, then reduce the heat and simmer until glossy, 2-3 mins.
Get ready to serve. Reheat anything that needs it over a low heat. Season the celeriac puree and spinach mixture to taste with salt and pepper if needed. 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 small drops of marmalade, then the steak slices. Spoon the spinach mixture in the gaps, then drizzle the sauce all round.
