Fillet of Hereford Beef with Creamed Celeriac and Mushroom Sauce

Fillet of Hereford Beef with Creamed Celeriac and Mushroom Sauce
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Recipe Jacob’s Creek Reserve and Simon Rimmer / Image Jacob’s Creek Reserve and Thomas Skovsende

This is a cross bred cattle that is reared on the plains in Hereford where the pasture conditions are ideal for producing high quality flavoursome meat. It’s the ultimate hybrid. Fat in the right places creates beautiful marbling but it’s low enough in fat also to produce beautiful quality. Match with Jacob’s Creek Reserve Barossa Shiraz.
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Fillet of Hereford Beef with Creamed Celeriac and Mushroom Sauce

Serving Size: 4

Ingredients
- 4 x 175g Beef fillets
- For the sauce
- 8 shallots
- 15g butter
- 1 clove garlic, sliced
- 100g fresh shitake mushrooms
- 50ml port
- Zest of an orange
- 500ml fresh beef stock
- fresh thyme
- 30g tomato purée
- For the creamed celeriac
- 1 head celeriac, cooked
- A splash cream
- Salt and pepper
Method
1. Rub each of fillets with oil and season. Seal the beef for about 2-3 mins each side for medium rare.
2. Fry the shallots until soft, add the mushrooms and garlic. When soft add tomato purée, cook 3 mins then add port and reduce. Add orange zest, thyme and stock and bring to the boil. Reduce by 2/3.
3. Just before serving add tablespoon of cold butter then whisk in to sauce.
4. To make the creamed celeriac, simply mash with the cream and seasoning. Spoon celeriac between 4 plates, place the fillet of beef on top and serve with the sauce spooned over top
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