Beef recipes

Beef fillet with horseradish crème

Beef fillet, whole roasted celeriac, confit leek, burnt leek, herb gel, radicchio, and horseradish cream. A real combination carries a beautiful, very delicious flavor, so you can try it halfway through the week

Beef fillet with horseradish crème

Beef fillet with horseradish crème

INGRÉDIENTS

2 portion(s)

  • 1 small radicchio
  • 1 celeriac
  • Small bunch of parsley, dill, and thyme
  • 2g agar-agar
  • 1 lemon
  • 100g crème Fraiche
  • 1 small horseradish root
  • 250g eye fillet beef
  • 2 leeks (white part only)
  • 3 cloves black garlic
  • butter
  • Grapeseed oil
  • 1 clove garlic

PRÉPARATION

  1. Roast black garlic in oven at 180 degrees until soft.
  2. Burn 1 leek over a naked flame until charred. Use the burnt outer layers of the leek with black garlic and blend with grapeseed oil to a paste consistency.
  3. Juice the small bunch of parsley and dill, adding a squeeze of lemon juice.
  4. In a small pot bring the herb juice to the boil together with the agar, whisking continuously.
  5. Once the agar is incorporated, pour into a shallow tray and place it in the fridge until set.
  6. Once set, blitz to a smooth consistency and pass through a drum sieve.
  7. Clean the celeriac, cut a round piece and roast in the oven in a foil pocket with garlic, thyme, oil and salt at 180 degrees for 45 minutes. The celeriac should be soft but still holding its shape.
  8. Cut the leek into 2-inch pieces, cook in a medium-sized fry pan over a low heat with butter and oil, basting until lightly caramelized.
  9. Place leek in the oven until golden brown, this should take approximately 10 – 12 minutes.
  10. Grate the fresh horseradish into crème Fraiche, adding salt to taste.
  11. Season beef well with salt and pepper. Heat an ovenproof frypan then add oil. Once the pan is hot add the beef and brown for 4 – 5 minutes, turning to color evenly. Add butter after a minute or so and spoon over the beef to baste.
  12. Put the pan into oven and roast for 6 minutes until the beef is medium-rare. It should feel slightly springy when pressed. Remove and set aside to rest for a few minutes.

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