28 Day Dry Aged Grass Fed Irish Fillet Steak with Caramelized Celeriac, Forest Mushroom Duxelles, Chestnut Puree

Serves

28 Day Dry Aged Grass Fed Irish Fillet Steak with Caramelized Celeriac

Ingredients

• 200gm Beef Fillet
• 40gm Caramelized Celeriac
• 38 gm Mushroom Duxelles
• 20gm Chestnut Puree
• 30gm Truffle Jus

Mushroom Duxelles

• 3kg Mix Mushroom
• 250gm butter
• 300gm Shallots
• 30gm Garlic
• 20gm Thyme
• 200ml White Wine
• Salt/Pepper

Chestnut Puree

• 1kg Chestnut (Cooked Vack packed)
• 200gm Shallot
• 150ml Red Wine
• 300ml water
• 10gm Thyme
• Salt/pepper

Method:

• Chop the shallots, herbs, and garlic
• Pulse mushrooms fine. With a food processor, chop finely by hand.
• In a large skillet, melt butter and sauté garlic and shallot in butter. Add mushrooms and stir, cooking down the moisture.
• When mushroom mixture is almost dry, add the herbs, wine, salt and pepper.
• Cook off the wine. Finished mushrooms duxelle, almost like a paste.

Chestnut Puree Method:

• In a deep skillet, heat the olive oil. Add shallots and sweat over low heat until translucent.
• Deglaze with wine and add the chestnuts, water, thyme and salt, and simmer until the chestnuts soften, about 15 minutes.
• Remove the thyme strings and transfer to blender.
• Blend until creamy
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