Chateaubriand With Wild Mushrooms and Celeriac Purée
Original Châteaubriand was always the centre cup of the beef but now it’s more synonymous with the top end of the beef fillet, which we think brings a much more appetising colour to the dish.
This is a great Châteaubriand recipe that serves up to 4, with a side of celeriac purée which adds a great flavour, but could equally work well with mashed potatoes if you prefer.
- 600 grams Chateaubriand (or centre cup of the beef fillet, generally use the top end)
- 1 Small Celeriac
- Milk
- 200 grams Wild Mushrooms
- 100 grams Butter
- 500 grams Beef Stock
- 1 tablespoon Beef Gravy
- 0.5 Bunch of Tarragon
- 1 Splash of Double Cream
- Sea Salt
- Black Pepper
Start by peeling your celeriac and cutting into a small dice. Put in a pan and cover with half water and half milk and bring to a simmer. Cook until very tender then drain. Let them steam for 10 to 15 minutes to dry out completely
Set your oven on 180°
Remove your meat from the fridge approximately 20 to 30 minutes before you cook it as this helps it to cook more evenly.
Put a thick based frying pan on I heat, season your meat really generously with sea salt and pepper.
Add a little oil to your pan and add your beef and seal really well on all sides. Reserve pan and juices.
Now place it in your oven for approximately 15 minutes, we generally use a probe, take it to 40° in the centre, this will be medium rare to medium.
Rest it for at least 15 minutes.
Whilst the beef is roasting, make your purée. Add the celeriac to a food processor. Add half your butter and your cream blend to a smooth purée and reheat in a pan, keep warm until you need to serve.
Now for your mushrooms. With a damp cloth wipe your mushrooms over, trim in the end to remove any dirt.
In the same pan you cooked the beef in reheat, add your butter. When it begins to foam add your mushrooms. Add a pinch of salt and pepper. Fry your mushrooms off.
When they are a nice colour add your beef stock and reduce by half. Add your spoon of beef gravy and finish with chopped tarragon. Season to taste.
Before you serve, pour any juices that are released from your chateaux into your mushrooms. Reheat your mushrooms, slice your beef into five or six slices and serve with your mushrooms and your purée on the side.
For this latest dish, Harvey has used our Châteaubriand, but you can also use beef fillet, which is a great cut for a recipe such as this. At Tom Hixson of Smithfield, we offer a gourmet range of fillet from the finest producers around the world, including Wagyu fillet steak, Halal beef fillet and more.
Looking for further recipes to inspire you? Why not try our beef wellington? Or recreate Harvey’s beef stew and dumplings? You can also find expert tips on how to cook the perfect steak and further advice over on our blog.