Head Chef - Chris Rawlinson

Fillet of Beef, Braised Ox Cheek with Celeriac Puree and Horseradish Mash

Indgredients (for 2 persons)
2 8oz fillets of Greaves dry aged beef
1 Ox Cheek
Half of a Celeriac
1 pint of double cream
4oz of butter
3 Desiree potatoes
2oz Creamed Horseradish
1 Carrot
1 Onion
2 Sticks of Celery
4 Sprigs of Thyme & Rosemary

Method

Ox Cheek
Due to the time needed to braise the Ox Cheek it should begin to be prepared a day in advance.

Remove all the outer fat off the Ox Cheek, generously season and brown in a frying pan with a little vegetable oil.

Place the sealed Ox Cheek in a roasting pot with the carrot, onion, celery and herbs, cover with water.

Tightly cover the pot with tin foil and cook in an oven for 16 hours at 100 degrees or gas Mark 2.

After this amount of cooking time the Ox Cheek should be nice and tender.

Celeriac Puree
Finely chop the Celeriac and sweat down in 1oz of butter

When cooked add half a pint of cream and bring to the boil

Blend, season then pass through a sieve, set aside and keep warm

Horseradish Mash
Peel potatoes and cut them into even sizes, place in salted water and cook. If starch rises to the top, skim away

When cooked put the potatoes through a ricer of Moulin

Boil the remaining cream with 2oz of butter

Beat this into the mash and season to taste

To finish, add the creamed horseradish

Fillet of Beef
Season the fillet of beef with salt and pepper

Sear in a frying pan and then cook to your desired taste in the oven

Rest the beef in a warm place for about 10 minutes before serving. This is important, it allows the meat to relax and become much more tender

In our restaurant we by whole dry aged fillet and roll it tightly in cling film, which leaves us with a perfect circle of beef. This method is ideal if your cooking for a dinner for 5-6 people.

Putting it all together!
Remember timing is crucial when executing a dish!
Ensure the Mash & Puree are hot and ready to serve
Ensure the Fillet is coming to end of its resting time
Ensure the Ox Cheek is in the braising juices, the braising juices can be reduced to make a sauce

Enjoy!!!