Fillet of Hereford beef with creamed celeriac and mushroom sauce

    40 min

    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.

    3 people made this

    Serves: 4 

    • 4 (175g) beef fillets
    • oil as needed
    • salt and pepper
    • 8 shallots, minced
    • 100g fresh shitake mushrooms
    • 1 clove garlic, sliced
    • 30g tomato puree
    • 50ml port
    • 1 orange, zested
    • fresh thyme
    • 500ml fresh beef stock
    • 15g butter
    • 1 head celeriac, cooked
    • splash cream

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Rub each of fillets with oil and season with salt and pepper. In a hot frying pan, sear the beef for about 2 to 3 minutes each side for medium rare.
    2. Fry the shallots until soft, add the mushrooms and garlic.
    3. When soft add tomato puree, cook 3 minutes, then add port and reduce.
    4. Add orange zest, thyme and stock and bring to the boil. Reduce by 2/3.
    5. Just before serving add tablespoon of cold butter then whisk in to sauce.
    6. Celeriac – simply mash with the cream and season with salt and pepper.
    7. Spoon celeriac between 4 plates, fillet of beef on top. Serve sauce spooned over top.

    Serving suggestion

    Beautifully matched with Jacob’s Creek Reserve Barossa shiraz.

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    Reviews in English (1)


    Made the port sauce to go with roast beef. The stock was the juices from the meat and the sprout casserole. Very tasty but way too orangy. Try with zest of 1/4 orange and add more; to taste as the stock simmers.  -  30 Dec 2015