Fillet and cheek of beef, with bone marrow and celeriac

by Tony Fleming
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Ingredients

Fresh Meat

  • 1kg beef cheek, trimmed
  • 800g of beef fillet
  • 2 bone marrow

Beverages

  • 750ml of red wine

Salad & Fresh Herbs

  • 1 sprig of fresh thyme
  • 1 sprig of fresh thyme
  • watercress, to garnish

Spices & Dried Herbs

  • 2 bay leaves
  • 15 white peppercorns
  • freshly ground black pepper
  • freshly ground black pepper

Store Cupboard

  • 1 head of garlic, halved
  • salt
  • 25g of horseradish
  • 2 tbsp of horseradish cream
  • salt
  • salt

Fruit & Vegetables

  • 2 carrots, chopped
  • 2 onions, chopped
  • 1 stick of celery, chopped
  • 1 celeriac, peeled and diced
  • 8 shallots, peeled
  • 8 baby carrots, peeled
  • 1 garlic clove, peeled

Cooking Sauces

  • 1l brown chicken stock
  • 500ml of brown chicken stock
  • 300ml of brown chicken stock

Oils & Vinegars

  • olive oil

Dairy

  • 550ml of milk
  • 500ml of whipping cream
  • 50g of butter
  • 25g of butter
  • 25g of butter

Alcohol

  • 200ml of cassis