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Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée
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Ingredients
Pastry
- 70 g salted butter cold, diced
- 140 g plain flour plus extra for dusting
- 40 g water chilled
Mushroom Duxelle
- 1 shallot halved
- 10 g unsalted butter
- 200 g chestnut mushrooms halved
- 3 - 5 sprigs fresh flat-leaf parsley leaves only
- 1 sprig fresh thyme leaves only
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 5 g truffle oil
Stilton Rarebit
- 40 g beer
- 75 g Stilton cut in pieces
- 100 g Cheddar cheese extra mature, cut in pieces
- 30 g breadcrumbs
- 10 g plain flour
- 1 medium egg
- 1 egg yolk from medium egg
- 2 tsp English mustard
- 1 dash Worcestershire sauce
Celeriac Purée
- 600 - 700 g celeriac (1 whole celeriac), peeled, cut in pieces (2-3 cm)
- 380 g whipping cream
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 6 pieces beef fillet (175-200 g each)
- olive oil for brushing
- fine sea salt for seasoning steak
- ground black pepper for seasoning steak
- 2 Tbsp fresh parsley leaves only, chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 830 kcal / 3473 kJ
- Protein
- 51.3 g
- Fat
- 56.9 g
- Carbohydrates
- 28.3 g
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