- For the beef:
- 400g trimmed fillet tail
- Kerrymaid Buttery and olive oil for frying
- Maldon sea salt and fresh ground black pepper
- For the truffle cream:
- 100g soft cream cheese
- 1tsp truffle paste
- 1/4 tsp Dijon mustard
- 20ml milk
- ¼ leaf of gelatine, soaked in cold water
- 75ml Kerrymaid Double, whipped to very soft peak
- To serve:
- Micro rocket
- Shaved Parmesan
- Maldon sea salt and extra virgin olive oil
Rare roast beef fillet with truffle cream
Rare roast beef fillet with truffle cream
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! - serves 4
Ingredients
Method
For the beef:
Season the fillet tails heavily with coarse ground pepper and Maldon salt. Press in well by rolling the fillet on a tray to create thin crust of seasoning. Heat the oil in a heavy-based frying pan. Sear the beef to achieve a well-caramelised crust, add the Kerrymaid Buttery and baste. Finish in the oven for a couple of minutes if necessary. Remove to a cooling rack and allow to rest.
For the truffle cream:
Beat the cream cheese with the truffle paste and mustard. Warm the milk, dissolve the gelatine in the milk and pass through a tea strainer into the cream cheese mix. Mix in thoroughly and season. Fold in the whipped Kerrymaid Double, working the mix as little as possible. Transfer the mix to a shallow plastic box and refrigerate to set.
To serve:
Thinly slice the beef and arrange in circles on the plates. Dip a spoon in warm water and quenelle the truffle cream onto each plate. Season the beef, scatter micro rocket and Parmesan shavings over the meat and finish with a little olive oil.
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