This great dish is based on one of my signature classics as served at Gidleigh Park. It's an example of how I work with my head chefs and welcome their own creative input. This is Shane Goodway's variation, in which he matches quality Devon Ruby Red beef with some delicate flavours that are still robust enough for our autumn and winter menus. Here's a somewhat simplified version of how to do it.
Serves 4
Ingredients
4 x 180g beef fillet steaks
Red wine sauce
Celeriac purée
Red wine sauce
250g beef trimmings
40g sliced shallots
80g sliced mushrooms
25ml non-scented oil
400ml Pinot Noir red wine
250ml chicken stock
150ml veal glace
1 large sprig tarragon
3 black peppercorns
1 sprig thyme
Method
1 In a shallow pan lightly colour the beef trimmings in the oil, add the shallots and sweat for three minutes without colour. Next add the mushrooms, cook down, then add the wine. Reduce to a quarter and then add the rest of the ingredients. Bring to the boil, reduce to a simmer and cook out for 1 hour.
2 Pass through a sieve and reduce to sauce consistency, season with salt and pepper and a pinch of sugar if too acidic.
Celeriac purée
300g celeriac, chopped
25g celery, chopped
25g onions, chopped
250ml water
250ml milk
3g chicken bouillon
25g unsalted butter
Salt
Pinch of ground pepper
3 In a saucepan sweat the onion, celery and salt with the butter, add the milk, chicken bouillon and water then the celeriac and pepper. Bring to the boil and reduce to a simmer. Cook for 30 minutes and then allow to cool. Pass off through a colander and then place into a food processor and blend until very fine purée.
To finish
4 Season the beef fillets and sear in some butter until nicely coloured on each side in a thick bottomed pan. Place into a pre-heated oven and cook as required. Remove from the oven and rest for 10 minutes.
5 Reheat the celeriac purée and place a spoonful on to the plate, then place the fillet steak on top, and carefully add the sauce.
Enjoy!
