Name: Roast beef with celeriac mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram beef fillet; 2 medium celeriac, trimmed, peeled; 3 medium potatoes, peeled; 1 teaspoon lemon juice; 1/2 cup (125ml) milk; 2 tablespoon butter; 100 gram small button mushrooms, halved; 100 gram swiss brown mushrooms, sliced; 1/2 cup (125ml) red wine; 1 1/2 cup (375ml) beef stock; 1 teaspoon wholegrain mustard; 2 tablespoon tarragon leaves

Roast beef with celeriac mash

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 kilogram beef fillet

2 medium celeriac, trimmed, peeled

3 medium potatoes, peeled

1 teaspoon lemon juice

1/2 cup (125ml) milk

2 tablespoon butter

100 gram small button mushrooms, halved

100 gram swiss brown mushrooms, sliced

1/2 cup (125ml) red wine

1 1/2 cup (375ml) beef stock

1 teaspoon wholegrain mustard

2 tablespoon tarragon leaves

Method

1.Preheat oven to 180°C (160°C fan-forced). Heat an ovenproof frying pan on high. Season beef with salt and freshly ground pepper and brown well on all sides. Transfer to oven and cook for 20-25 minutes.

2.Meanwhile, cut celeriac and potato into cubes and place in a non-reactive saucepan. Cover with water, add lemon juice and bring to boil.

3.Cook for 15-20 minutes, until tender. Drain, return to saucepan and heat on low for 1 minute, until any excess water evaporates. Mash well with milk and half of butter, until smooth. Season to taste. Keep warm on low heat.

4.Remove beef from pan, cover loosely with foil and rest for 5 minutes. Add remaining butter to frying pan on high heat. Cook mushrooms for 3 minutes, until golden. Remove from pan.

5.Add wine to pan and simmer for 1 minute. Add stock and mustard, reduce heat to medium and simmer for 5 minutes, until reduced by half. Return mushrooms to pan with half of tarragon and simmer for 1 minute.

6.Serve beef with mash and top with mushroom sauce and remaining tarragon.

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