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Ingredients

• 250 g beef, trimmings
• 2 tbsp vegetable oil
• 40 g shallots, sliced
• 80 g mushrooms, sliced
• 400 ml Pinot Noir red wine
• 250 ml chicken stock
• 150 ml veal, glace
• 1 large sprig tarragon
• 3 black peppercorns
• 1 sprigs thyme

• 50 g butter
• 150 g shallots, chopped
• 1 sprigs thyme

• 10 g fresh horseradish, grated
• 100 g double cream
• 25 g garlic, crushed to a puree

• 25 g double cream
• 25 g garlic, crushed to a puree
• 25 g wholegrain mustard
• 1 sprigs tarragon, chopped

• 25 g onions, chopped
• 25 g celery, chopped
• 25 g unsalted butter
• 250 ml milk
• 250 ml water
• 1 tsp chicken bouillon powder
• 300 g celeriac

• 25 g butter
• 250 g shallots, peeled and trimmed to the same size
• 1 tsp Xeres sherry vinegar

• 4 x 180 g fillet beef steaks
• knob butter

Description

Michael Caines Showcases Devonshire Ruby Red Beef With Celeriac Puree, Roasted Shallots And A Red Wine Sauce

UK TV