Name: Fillet and cheek of beef, with bone marrow and celeriac
Total time: 5 h
Ingredients: 1kg beef cheek, trimmed; 750ml of red wine; 1 sprig of fresh thyme; 2 bay leaves; 15 white peppercorns; 1 head of garlic, halved; 2 carrots, chopped; 2 onions, chopped; 1 stick of celery, chopped; 1l brown chicken stock; olive oil; salt; 1 celeriac, peeled and diced; 550ml of milk; 500ml of whipping cream; 25g of horseradish; 2 tbsp of horseradish cream; 50g of butter; salt; freshly ground black pepper; 8 shallots, peeled; 25g of butter; 200ml of cassis; 500ml of brown chicken stock; 8 baby carrots, peeled; 1 garlic clove, peeled; 1 sprig of fresh thyme; 25g of butter; 800g of beef fillet; 2 bone marrow

Fillet and cheek of beef, with bone marrow and celeriac

by Tony Fleming

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

Cooking Sauces

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

Oils & Vinegars

olive oil

Alcohol

200ml of cassis