- 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
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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