Devonshire ruby red beef fillet

Method

1. For the celeriac purée: melt the unsalted butter in a saucepan and sweat the onion and celery with the salt. Once the onions become translucent add the milk, chicken stock and water then the celeriac and pepper. Bring to the boil, reduce to a simmer for 30 minutes then allow to cool.

2. Drain the contents of the saucepan with a colander and then blend in a food processor until you achieve a very fine purée.

3. For the shallot confit: melt the butter in a saucepan and add the shallots, thyme and season with salt and pepper. Cook slowly on a low temperature for 30 minutes, add a little water and stir from time to time to prevent burning. Set aside.

4. For the beef fillet: season the beef fillets. Using a thick bottomed pan sear the steaks in butter for between 5 to 7 minutes on each side, or until nicely coloured.

5. Serve topped with the confit and the purée on the side.