Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz
photo by SimpleRecipe
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 (175 g) filet of beef
- 8 shallots
- 15 g butter
- 1 garlic clove, sliced
- 100 g fresh shiitake mushrooms
- 50 ml port wine
- 1 orange, zest of
- 500 ml fresh beef stock
- 30 g tomato puree
- 1 head celeriac, cooked
- 100 ml cream
- salt and pepper
directions
- Rub each of fillets with oil and season.
- Seal the beef for about 2-3 mins each side for medium rare.
- Fry the shallots until soft, add the mushrooms and garlic.
- When soft add tomato puree, cook 3 mins then add port and reduce.
- Add orange zest, thyme and stock and bring to the boil. Reduce by 2/3.
- Just before serving add tablespoon of cold butter then whisk in to sauce.
- Celeriac – simply mash with the cream and seasoning.
- Spoon celeriac between 4 plates, fillet of beef on top.
- Serve sauce spooned over top.
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