Winter is officially here which means rich, meaty dishes with seasonal winter veg. So now’s the perfect time to try this delicately poached fillet steak (or in French Filet Mignon) with a soft, luscious celeriac purée. Celeriac is a tasty and seasonal alternative to the tater.
And unlike most hearty winter meals, this one is ready in just a matter of minutes. Hurrah! More time to sloth on the couch with your glass of wine in hand.
The original recipe that inspired this dish calls for Barolo, a wine made from the Nebbiolo grape grown in a specific region in Italy. But easier to find, and suitably similar, is a lovely Pinot Noir.
It looks great when plated up, it’s very tasty, and is a wonderful option for a lovely ladies dinner party.
Serve with more Pinot Noir!
- 2 celeriacs
- sea salt
- black pepper
- 4 fillet steaks (preferably organic and well marbled)
- 570 mls chicken stock
- 1 btl red wine (Pinot Noir, Nebbiolo or Barolo)
- 6 cloves clove garlic (peeled and kept whole)
- 1 bunch fresh thyme
- 6 whole peppercorn
- 100g butter
First peel the celeriac down to the white, smooth flesh. Cut into rough 1-inch (2 centimeter) dice. Half fill a large saucepan with salted water and bring to the boil.
Take another pan, which will fit your 4 steaks, and add the stock, wine, garlic, bunch of thyme, peppercorns and a pinch of salt. Bring to the boil, then lower the heat to a gentle simmer. Have a glass of wine. By now – if you’ve stuck to just one glass – you’d have noticed that your pan of boiling water is bubbling away, so add your celeriac, cover with a lid and boil fast for around 15 to 20 minutes until tender.
Place your 4 steaks side by side into the simmering wine and stock, making sure they are covered well by the liquid. Add a little water if needed, but if the pan is nice and snug the steaks should be well covered. As soon as they are in the pan give them about 6 minutes to cook rare, 8 minutes for medium and 10 for well done.
When the steaks are cooked to your liking, remove them to a warm plate, cover and leave them to rest for a couple of minutes while you drain your cooked celeriac in a colander. Place it back in the pan, adding half the butter. Mash to a smooth puree and season well to taste.
To make a light sauce take two wineglasses full of the poaching liquor (you can freeze the rest) and bring this to a fast boil, then remove the thyme and peppercorns and mash up the garlic which will be soft and sweet. Allow to boil for a couple of minutes. Remove from the heat, season to taste and add the rest of the butter.
Shake the pan lightly so the melted butter dissolves into the wine – this will make a shiny lightly thickened sauce. Do not re-boil as it will split. Serve each steak with a bit of mash and a little sauce – and a generous pour of Pinot Noir to accompany.
(Original Recipe Source: Jamie Oliver)