Recipe

烤牛肉with celeriac mash

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

烤牛肉with celeriac mash
  • 1 kilogram beef fillet
  • 2 medium celeriac, trimmed, peeled
  • 3 medium potatoes, peeled
  • 1 teaspoon lemon juice
  • 1/2 cup (125ml) milk
  • 2 tablespoon butter
  • 100 gram small button mushrooms, halved
  • 100 gram swiss brown mushrooms, sliced
  • 1/2 cup (125ml) red wine
  • 1 1/2 cup (375ml) beef stock
  • 1 teaspoon wholegrain mustard
  • 2 tablespoon tarragon leaves

Method

烤牛肉with celeriac mash
  • 1
    Preheat oven to 180°C (160°C fan-forced). Heat an ovenproof frying pan on high. Season beef with salt and freshly ground pepper and brown well on all sides. Transfer to oven and cook for 20-25 minutes.
  • 2
    Meanwhile, cut celeriac and potato into cubes and place in a non-reactive saucepan. Cover with water, add lemon juice and bring to boil.
  • 3
    Cook for 15-20 minutes, until tender. Drain, return to saucepan and heat on low for 1 minute, until any excess water evaporates. Mash well with milk and half of butter, until smooth. Season to taste. Keep warm on low heat.
  • 4
    Remove beef from pan, cover loosely with foil and rest for 5 minutes. Add remaining butter to frying pan on high heat. Cook mushrooms for 3 minutes, until golden. Remove from pan.
  • 5
    Add wine to pan and simmer for 1 minute. Add stock and mustard, reduce heat to medium and simmer for 5 minutes, until reduced by half. Return mushrooms to pan with half of tarragon and simmer for 1 minute.
  • 6
    Serve beef with mash and top with mushroom sauce and remaining tarragon.

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