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

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée
4.5 13 ratings
Prep. 40 min
Total 2 h 10 min
6 portions
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Ingredients

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

Difficulty

medium

Nutrition per 1 portion

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

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