HAREFIELD PREMIER BEEF FILLET, CELERIAC PUREE, EMMALIE POTATOES, FRAZZLED PANCETTA

Serves 4 Ingredients: For the Beef Fillet: ●●700g Barrel fillet ●●One clove of garlic – chopped fine ●●A few sprigs of fresh thyme and rosemary ●●One tablespoon olive oil ●●One knob of butter ●●Celeriac puree ●●Half a celeriac ●●200ml cream ●●125g Butter Fricassee Garnish: ●●One tablespoon of olive oil ●●One shallot - chopped fine ●●One clove of garlic chopped fine ●●100g mixed wild mushrooms ●●Two handfulls of leaf spinach ●●One tablespoon of olive oil ●●12 Emmalie new potatoes, blanched ●●Two tablespoons of diced pancetta Method: 1. For the beef fillet mix together the garlic, thyme and rosemary and then roll the beef fillet in it. 2. Roll in cling-film tightly and leave it for at least two hours or preferably overnight. 1. For the celeriac puree trim the celeriac then dice into 2cm cubes. 2. Place in a pan with the butter and cream and cover. 3. Cook on a low light for approximately 20 minutes until soft then blend until smooth and season. 1. For the spinach fricassee, add the olive oil to a small frying pan, heat gently then fry the shallot and garlic together until softened. Add the wild mushrooms and cook for a couple of minutes then add the spinach to wilt. 1. For the potato fricassee, turn the Emmalie potatoes into barrels to reveal the pink flesh. 2. Place on a tray with the olive oil and the pancetta and roast in a hot oven at 180° for five minutes. 3. When ready to serve, remove the cling-film from the beef and season well. Heat the olive oil in a frying pan and add the butter. When hot seal until a deep golden. 4. Roast in a hot oven at 180C for 16 minutes. Remove from oven and leave to rest. To serve Place a spoonful of celeriac puree in the middle of each plate, spoon around the fricassee of spinach and potato and finish off slicing the barrel fillet into four and putting a quarter on each plate.

ANDREW NUTTER