Fillet Of Beef Matched With Jacob’s Creek Reserve Shiraz

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (175 g) filet of beef
• 8 shallots
• 15 g butter
• 1 garlic clove, sliced
• 100 g fresh shiitake mushrooms
• 50 ml port wine
• 1 orange, zest of
• 500 ml fresh beef stock
• 30 g tomato puree
• 1 head celeriac, cooked
• 100 ml cream
• salt and pepper

Recipe

• 1 rub each of fillets with oil and season.
• 2 seal the beef for about 2-3 mins each side for medium rare.
• 3 fry the shallots until soft, add the mushrooms and garlic.
• 4 when soft add tomato puree, cook 3 mins then add port and reduce.
• 5 add orange zest, thyme and stock and bring to the boil. reduce by 2/3.
• 6 just before serving add tablespoon of cold butter then whisk in to sauce.
• 7 celeriac – simply mash with the cream and seasoning.
• 8 spoon celeriac between 4 plates, fillet of beef on top.
• 9 serve sauce spooned over top.