Fillet of beef, shallot marmalade, celeriac purée and essence of port

Ingredients

Fresh Meat

  • 4 fillet steaks, each weighing 150g
  • 300g of duck fat

Store Cupboard

  • salt
  • pepper
  • 125ml of beef stock
  • 35g of caster sugar

Beverages

  • 125ml of port
  • 500ml of water
  • 250ml of red wine

Fruit & Vegetables

  • 2 bulbs of garlic
  • 1 head of celeriac
  • 250g of shallots
  • 500g of baby spinach

Dairy

  • 50g of butter
  • 200ml of double cream
  • 500ml of milk
  • 1 knob of butter

Oils & Vinegars

  • 50ml of red wine vinegar