Sous Vide Fillet of Beef, Pomme Anna and Mushroom Puree
Preheat the oven to 165°C/gas mark 3
Make the Pomme Anna a day in advance. Peel the potatoes and slice as thinly as you can, then pour the melted butter on top and mix this well.
Layer the sliced potatoes in a deep tray, seasoning each layer as you go. 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 vaccum pac bag. Seal on full vacuum and cook in a water bath at 55°C for 30 minutes.
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.
Bring to the boil, then remove from the heat and blitz until smooth. Set aside until it is ready to serve.
Dice the celeriac into 1cm cubes and cook in salted, gently boiling water until tender for approximately 2-4 minutes. Drain from the water and dry well with kitchen cloth. Place a pan over a medium heat and add the oil. Once the oil is hot, colour the celeriac cubes until they are golden, adding the seasoning of salt. Set this aside until you are ready to serve.
Peel the carrots and trim away the root. Fill a small saucepan up to two-thirds with water. Add the thyme and pepper and bring to a gentle boil. Add the carrots and cook until tender. Remove with a slotted spoon and season.
Once the beef is cooked, remove from the bag, season with pepper and set aside. Heat the oil in a hot pan and brown evenly on all sides to generate a layer of caramelisation. Add the butter, heat it until it is 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 it in a pan with vegetable oil and season with salt and pepper.
Before serving, sauté the trompette mushrooms in a hot pan with the butter for 2-3 minutes and keep warm. Meanwhile, gently re-heat the CHEF® Red Wine Sauce in a pan.
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 CHEF® Red Wine Sauce to serve.