VE 2019 Fillet Steak, Celeriac and Truffle Puree
Red Wine Reduction and Garlic Spinach
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 pot(s)
Red Wine Jus Paste
2 unit(s)
Garlic Clove
1 unit(s)
Celeriac
30 grams
Unsalted Butter
125 grams
Baby Spinach
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp of salt for the celeriac. Peel and chop the celeriac into 2cm chunks. Peel and grate the garlic (or use a garlic press). Remove the steaks from the fridge and allow to come to room temperature.
When the water is boiling, add the celeriac pieces , lower the heat to medium and cook until the celeriac is tender and you can easily slip a knife through, 15-20 mins.
When the celeriac is ready, drain in a colander and return to the pan, off the heat. Add the butter and a splash of milk (if you have some) and using a stick blender, whizz to a smooth, well blended puree. Season to taste with salt and pepper. Cover with a lid, we will reheat it later. TIP: If you don't have a stick blender, you can use a potato masher.
Heat a splash of oil in a frying pan over medium high heat. Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until the browned, 1- 2 mins on each side. Lower the heat to medium and cook the steaks for another 2-3 mins on each side if you want them cooked to medium-rare. Add 1-2 mins extra on each side if you like your steak medium or well done. IMPORTANT: The steak is safe to eat when the outside is cooked. Transfer to a plate and wrap loosely in foil. Keep the pan!
As the steaks cook, Pour the water for the sauce (see ingredients for amount) into a small saucepan and stir in and dissolve the the red wine jus paste. Simmer on a low heat until thick and glossy, 3-4 mins. TIP: Add a little more water if it gets too thick. Wipe out the pan you used for the steak, then reheat over medium heat with a drizzle of oil. Add the spinach, cook until wilted, 2-3 mins then stir in the garlic and cook for a minute more. Season with salt and pepper.
Get ready to serve. Reheat the puree over a low heat. Once hot, fold in the truffle powder.. Slice each steak in half on a diagonal. To serve, spoon one large dollop of puree onto each plate and use the back of your spoon to drag it out in a line. Pop the spinach alongside and the steak on top of the spinach. Drizzle the sauce all round. Enjoy!
