Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac. The traditional flavours are brought out by modern cooking techniques - you will need a sous-vide system to cook the beef.
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Preheat the oven to 165°C/gas mark 3
Make the pomme Anna first, as you will need to make this a day in advance. Peel the potatoes and slice as thinly as you can, then pour the melted butter on top and mix well. Layer the sliced potatoes in a deep tray, seasoning each layer as you go
4 Maris Piper potatoes
200g of butter
Once the tray is full, cover with foil and cook for 1 1/2 hours, or until the potatoes are cooked all the way through. Once cooked, place a tray on top that just fits into the larger tray and distribute weights on top. Leave overnight in the fridge to press and set
To prepare the beef, remove any fat from the fillet. Firmly and neatly tie butchers' string around the beef at 1/2cm intervals to hold the shape of the fillet. Cut into 150g portions and place each portion into a vac pac bag. Seal on full vacuum and cook in a water bath at 55°C for 30 minutes
650g of beef fillet
Meanwhile, make the mushroom purée. Add enough oil to just cover the base of a large pan and place over a medium-high heat. Thinly slice and sauté the mushrooms until golden brown, then drain well to remove any excess oil. Return to the pan, then add the double cream
500g of wild mushrooms
50g of double cream
Bring to the boil, then remove from the heat and blitz until smooth. Season with salt and set aside until ready to serve
Dice the celeriac into 1cm cubes and cook in salted, gently boiling water until tender, approximately 2-4 minutes. Drain from the water and dry well. Place a pan over a medium heat and add oil. Once hot, colour the celeriac cubes until golden, adding a knob of butter to the pan and seasoning to taste. Set aside until ready to serve
Peel the carrots and trim away the root. Fill a small saucepan up to two-thirds with water. Add the thyme, salt to taste, a generous knob of butter and bring to a gentle boil. Add the carrots and cook until tender. Remove with a slotted spoon and season
100g of chantenay carrots
Once the beef is cooked, remove from the bag, season and set aside. Heat the oil in a hot pan and brown evenly on all sides to add a nice caramelisation. Add the butter, heat until foaming and use it to spoon over and baste the beef
Cut the pomme Anna into 1cm by 4cm portions, cutting across the grain of the potato. Colour in a pan with vegetable oil and season with salt
Before serving, sauté the trompette mushrooms in a hot pan with the butter for 2-3 minutes. Season to taste and keep warm. Meanwhile, gently reheat the beef jus in a pan
100g of trompette mushrooms, washed
20g of butter
To serve, place a swipe of the warm mushroom purée in the centre of each plate, followed by the pomme Anna, celeriac, carrots and mushrooms. Finally, remove the string from each portion of beef before plating. Drizzle with the hot jus and serve immediately
100ml of beef jus
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