1. Rub each of fillets with oil and season. 2. Seal the beef for about 2-3 mins each side for medium rare. 3. Fry the shallots until soft, add the mushrooms and garlic. 4. When soft add tomato puree, cook 3 mins then add port and reduce. 5. Add orange zest, thyme and stock and bring to the boil. Reduce by 2/3. 6. Just before serving add tablespoon of cold butter then whisk in to sauce. 7. Celeriac – simply mash with the cream and seasoning. 8. Spoon celeriac between 4 plates, fillet of beef on top. 9. Serve sauce spooned over top. ---------------------------------------------------------------------------
Nutrition
Ingredients
