Rare roast beef fillet with truffle cream

Kerrymaid .


Premium Supplier 21st December 2016
Kerrymaid .


Premium 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


  • ⁣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


⁣⁣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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