A recipe from Zecca

Posted on 16th October 2011 | in Business News , News

Pan fired fillet of beef with celeriac and sweet potato mash, wild mushroom and red wine sauce

To serve four people

  • 4  8oz beef fillet
  • 4 sweet potatoes
  • 1 celeriac
  • 250g wild mushroom
  • 16 baby new potatoes
  • 1 clove of garlic
  • Chicken stock


  • 100g beef trimmings
  • Olive oil
  • 300ml red wine
  • 50ml port
  • 1 onion
  • 2 shallots
  • 40g smoked bacon
  • Table Spoon of cracked black and white pepper
  • 1 litre chicken stock
  • 50g butter

Method for the sauce:

  • Put a splash of olive oil in the pan, fry beef trimmings until crispy. Strain the fat and add the wine and port and simmer until the volume has halved.
  • In another pan put a splash of olive oil and fry the  onion, shallots and bacon until golden brown.
  • Add the pepper into the reduced wine followed by the chicken stock. Bring to the boil and skim any residue of the top. Then simmer for 25-30 minutes. Strain through a fine sieve. To serve bring to the boil reduce until thickened and whisk in about 50g of chopped cold butter.

Method for the dish:

  • In a hot frying pan, fry the fillet of beef on both sides for 1 ½ minutes. (can be longer depending on taste). Place to one side to rest.
  • Peel the sweet potatoes and celeriac, cut into cubes then add to a pan of water and bring to the boil. Cook until tender enough to mash. Add a knob of butter, sea salt and cracked pepper to taste. (add a touch of cream if desired)
  • In the same pan the beef has been sealed pan fry a selection of wild mushrooms.
  • Peel new potatoes, place in water with a chicken stock cube and the garlic clove. Bring to the boil and simmer for 5 minutes. Place in a roasting tray and cook per roast potatoes.

To serve, place the celeriac and sweet potato mash in the centre of the plate. Put the fillets of beef on top, wild mushrooms and new potato around the outside. Drizzle with red wine sauce and pea shoots to garnish.

Recipe by Rob Monteith Head Chef of Zecca 

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