Cracking Yolks & Pig Tales by Glynn Purnell

Author:Glynn Purnell [Purnell, Glynn]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-07-15T23:00:00+00:00

Roast Tail Fillet of Beef with Braised and Stuffed Celery and Celeriac Purée

Roast tail fillet of beef is a classy touch of cooking that’s a bit more grown up than your usual roast beef. It’s like a school blazer or a suit on an important day, not there to light the room up, but there to be counted; just a bit serious – and I can do serious. It has classic flavours with simple cooking techniques, so invite your boss round because this dish lets you show off but without the bells or whistles. I’d say it’s on the edge of being boring, but still very, very tasty. If it was a sexual position, it’d be on top – like the missionary, and everyone loves that!

Serves 4

½ celeriac, peeled and chopped

300ml double cream

100ml water

salt

ground ginger, to taste

2 x 400–500g beef tail fillets, on the bone

splash of vegetable oil

2 shallots, peeled and chopped

1 garlic clove, peeled

3 sprigs of thyme

100ml Madeira

100ml Marsala

30g dried ceps

4 celery sticks (about 15cm long), peeled

1 bay leaf

6 black peppercorns

150ml hot beef stock

1 tablespoon Red Wine Gravy

30g foie gras

20g Smoked Bone Marrow

1 tablespoon chopped parsley

Parsley Salad, to serve

1. Preheat the oven to 200°C/gas mark 6.

2. Mix the celeriac, cream and water together in a saucepan over a gentle heat, then simmer, stirring occasionally, for 20 minutes until tender.

3. Whizz in a blender until smooth, season to taste with salt and ginger and set aside. Keep warm.

4. Place the tail fillets, bone side down, in a roasting tin and heat on the hob over a medium heat for 5 minutes.

5. Transfer the pan to the oven for 15 minutes, then remove from the heat and leave to rest in a warm place.

6. Heat a little vegetable oil in a small roasting tin on the hob and sweat the shallots over a gentle heat until soft, then stir in the garlic and thyme.

7. Add the Madeira, Marsala and ceps and simmer over a medium heat until the liquid has reduced by half.

8. Add the celery sticks and stir to coat in the mixture, then add the bay leaf and peppercorns. Pour in the stock, cover the roasting tin with foil and place in the oven for 15 minutes, or until the celery is tender.

9. Lift the celery out and set aside. Pass the juices through a sieve into a saucepan. Simmer over a medium heat until reduced by half, then stir in the red wine gravy.

10. Pulse the foie gras and bone marrow in a blender to a rough consistency. Mix in the chopped parsley. Fill the celery with the mixture.

11. Place the celery under a medium grill until the mixture melts.

Carve the beef and drizzle with the sauce. Serve with the stuffed celery, a generous helping of the celeriac purée and a parsley salad.

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