Ingrediënten
Irish Beef Fillet, Celery, Truffle potatoes, Girolles, Jerusalem artichokes, Spring onions, Thyme, basic veal sauce, Black pepper
Trim the Beef fillet and tie whole or cut into steaks approx. 130g per person
Seal the beef in a very hot pan until well coloured. Season liberally with black mill pepper
Cook the potatoes in salted water until tender, allow to cool, peel
Wash and scrub the artichokes. Roast in olive oil or beef fat with thyme and sea salt until tender (approx. 25 – 30 mins)
Clean and trim the girolles
Peel and cut the celery, clean the spring onions and poach in boiling salted water
Sauce: Sauté some shallot trimmings in a little beef fat, add thyme and garlic, add red wine and reduce. Add the veal jus and reduce to a sauce consistency. Strain through a fine sieve.
Roast the Beef at 150c until pink, sauté the potatoes in beef fat (or butter) and season
Allow the beef to rest in a warm place for a few minutes
Sauté the celery, girolles and artichokes in beef fat (or butter), add the spring onions. Season
Plate up
