Beef with Grand Marnier and celeriac

Method

1. Preheat the oven to 200°C/gas 6.

2. Season the beef with salt and freshly ground pepper. Heat the olive oil in a heavy-based roasting tin.

3. Add the beef and brown on all sides. Transfer to the oven and roast for 20 minutes, so that the beef is still rare.

4. Meanwhile, heat the butter in a heavy-based frying pan. Add the shallots and fry gently until softened, around 5 minutes.

5. Add the garlic and shiitake mushrooms and fry until softened, around 3 minutes.

6. Mix in the tomato puree and cook for 3 minutes.

7. Stir in the white wine and cook briskly until reduced by a third.

8. Add the orange zest and juice, thyme and stock and bring to the boil. Cook briskly until reduced by two-thirds.

9. Stir in the Grand Marnier just before serving.

10. Make the celeriac mash by mashing the celeriac with the cream into a puree and seasoning with salt and freshly ground pepper.

11. Slice the roast beef, spoon over the sauce and serve it with the celeriac mash.

Comments                        add a comment

Be the first to add a comment...

Ingredients

700g piece of tenderloin beef, tied
salt and fresh ground black pepper
1 tbsp Olive oil
15g Butter
8 Shallots, chopped
1 garlic clove, sliced
100g fresh shiitake mushrooms, chopped
30g tomato purée
50ml White wine
generous dash of Grand Marnier
grated zest and juice of 1 orange
small handful of Thyme
150ml fresh beef stock

For the celeriac mash:

1 celeriac, peeled, chopped, freshly boiled and drained
Cream, for mashing
salt and fresh ground black pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs