Skip to main content Search
Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée

Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée
4.5 13 ratings
Prep. 40 min
Total 2 h 10 min
6 portions
Sign up for free

Ingredients

Pastry
  • salted butter cold, diced
    70 g
  • plain flour plus extra for dusting
    140 g
  • water chilled
    40 g
Mushroom Duxelle
  • shallot halved
    1
  • unsalted butter
    10 g
  • chestnut mushrooms halved
    200 g
  • fresh flat-leaf parsley leaves only
    3 - 5 sprigs
  • fresh thyme leaves only
    1 sprig
  • fine sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • truffle oil
    5 g
Stilton Rarebit
  • beer
    40 g
  • Stilton cut in pieces
    75 g
  • Cheddar cheese extra mature, cut in pieces
    100 g
  • breadcrumbs
    30 g
  • plain flour
    10 g
  • medium egg
    1
  • egg yolk from medium egg
    1
  • English mustard
    2 tsp
  • Worcestershire sauce
    1 dash
Celeriac Purée
  • celeriac (1 whole celeriac), peeled, cut in pieces (2-3 cm)
    600 - 700 g
  • whipping cream
    380 g
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • beef fillet (175-200 g each)
    6 pieces
  • olive oil for brushing
  • fine sea salt for seasoning steak
  • ground black pepper for seasoning steak
  • fresh parsley leaves only, chopped, for garnishing
    2 Tbsp

Difficulty

medium

Nutrition per 1 portion

Protein 51.3 g
Calories 3473 kJ / 830 kcal
Fat 56.9 g
Carbohydrates 28.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

A Touch of Sparkle 9 Recipes
UK and Ireland
Dining in with Friends 10 Recipes
UK and Ireland

You might also like...

Mini Crab Cakes with Coriander Paste

4.4(17)

1 h

Twice-Baked Watercress, Goat's Cheese and Hazelnut Soufflé

4.8(11)

1 h 10 min

Herb Crusted Lamb with Pea Purée and Asparagus

4.8(41)

50 min

Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

4.5(10)

5 h 15 min

Salmon Gravadlax with Buckwheat Blinis

5.0(6)

48 h

Quick Cheese Soufflés

4.7(21)

45 min

Duck, Apricot and Pine Nut Pastilla

4.4(10)

50 min

Scallops with Parsnip Purée and Pancetta Crumbs

4.8(39)

30 min

Duck with Blackberry Sauce and Celeriac Mash

4.3(43)

40 min

Smoked Mackerel Pâté

4.8(24)

55 min

Individual Beef Wellingtons with Red Wine Jus

4.7(54)

2 h 10 min

Haggis and Pancetta Roulade with Whisky Sauce

4.5(20)

40 min