Rare roast beef fillet with truffle cream

Kerrymaid .

Kerrymaid

Standard Supplier 21st December 2016
Kerrymaid .

Kerrymaid

Standard Supplier

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

  • ⁣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

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.

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.