- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 700 g piece of tenderloin beef, tied
- black pepper
- 1 tbsp olive oil
- 15 g butter
- 8 shallots, chopped
- 1 clove garlic, sliced
- 100 g fresh shiitake mushrooms, chopped
- 30 g tomato purée
- 50 ml white wine
- generous dash of Grand Marnier
- grated zest and juice of 1 oranges
- small handful of thyme
- 150 ml beef stock
For the celeriac mash:
- 1 celeriac
- cream, for mashing
- black pepper
1. Preheat the oven to 200°C/gas 6.
2. Season the beef with salt and freshly ground pepper. Heat the olive oil in a heavy-based roasting tin.
3. Add the beef and brown on all sides. Transfer to the oven and roast for 20 minutes, so that the beef is still rare.
4. Meanwhile, heat the butter in a heavy-based frying pan. Add the shallots and fry gently until softened, around 5 minutes.
5. Add the garlic and shiitake mushrooms and fry until softened, around 3 minutes.
6. Mix in the tomato puree and cook for 3 minutes.
7. Stir in the white wine and cook briskly until reduced by a third.
8. Add the orange zest and juice, thyme and stock and bring to the boil. Cook briskly until reduced by two-thirds.
9. Stir in the Grand Marnier just before serving.
10. Make the celeriac mash by mashing the celeriac with the cream into a puree and seasoning with salt and freshly ground pepper.
11. Slice the roast beef, spoon over the sauce and serve it with the celeriac mash.
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