Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée
TM6 TM5 TM31

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée

4.7 (10 ratings)

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
3473 kJ / 830 kcal
Protein
51.3 g
Carbohydrates
28.3 g
Fat
56.9 g

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