AMADEUS GLORIOUS COPY2_FINISHED_v2 pure amend
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Certified Irish Angus<br />
Beef f illet with ravioli<br />
This Irish Angus beef fillet with wild mushroom ravioli<br />
is perfect on a cold winter’s day, with celeriac purée,<br />
girolles mushrooms and veal and truffle dressing<br />
FOR THE CELERIC PURÉE<br />
250g celeriac, chopped<br />
½ pint milk<br />
½ pint full cream<br />
Salt and milled pepper<br />
Place the chopped celeriac into a medium pot,<br />
add the milk and cream, season with salt and<br />
pepper and bring to the boil. Cook until tender<br />
and then pour into a food processor and blitz<br />
until smooth, then pass through a fine sieve.<br />
TO COOK FILLET OF BEEF<br />
Season the fillet of beef with salt and pepper,<br />
heat a sauté pan and drizzle with olive oil.<br />
Add the beef and sear on all sides until golden<br />
brown. Place in the oven and cook for 8-10<br />
minutes (52°C) for medium rare or keep in oven<br />
for 15 minutes if you like your beef more cooked<br />
to medium (55°C). Remove from oven and<br />
allow to rest for 3-4 minutes, keep warm.<br />
TO PLATE DISH<br />
Heat the celeriac purée and veal and truffle<br />
dressing. Sauté the girolles and foie gras<br />
together in a pan. Put the ravioli back into the<br />
boiling water for 30 seconds to heat up, remove<br />
from water and keep warm.<br />
Spoon some celeriac purée into the centre of<br />
the plate and place the fillet on the top. Then<br />
place the foie gras and ravioli on top of the<br />
fillet of beef, sprinkle the plate with the girolles<br />
and drizzle some of the veal and truffle<br />
dressing around the plate. Garnish with<br />
sprigs of chervil and truffle shavings.
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