Serves 4


4 x 180g beef fillet steaks

12 Asparagus tips

160gr wild mushroons

Red wine sauce

250g beef trimmings

40g sliced shallots

80g sliced mushrooms

25g non-scented oil

400ml Pinot Noir red wine

250ml chicken stock

150ml veal glace

1 large sprig tarragon

3 black peppercorns

1 sprig thyme

Salt and pepper

Pinch of sugar

Celeriac purée

300g celeriac, chopped

25g celery, chopped

25g onions, chopped

250ml water

250ml milk

3g chicken bouillon

25g unsalted butter


Pinch of ground pepper

Horseradish and shallot cream

200gr shallot confit

75gr horseradish cream

25gr double cream, reduced

25gr garlic puree

25gr wholegrain mustard

3gr tarragon, chopped

salt and pepper

Shallot confit

150gr shallots, chopped

50gr butter

sprig thyme

salt and pepper

Roasted shallots

250gr shallots, peeled to all the same size

25gr butter

3gr Xeres vinegar (sherry vinegar)

Salt and pepper


Red wine sauce

In a shallow pan lightly colour the beef trimmings in the oil, add the shallots and sweat for three minutes without colour. Next add the mushrooms, cook down, then add the wine. Reduce to a quarter and then add the rest of the ingredients. Bring to the boil, reduce to a simmer and cook out for 1 hour.Pass through a sieve and reduce to a sauce consistency, season with salt and pepper and a pinch of sugar if to acidic.

Celeriac Puree

In a saucepan sweat the onion, celery and salt with the butter. Add the milk, chicken stock and water then the celeriac and pepper. Bring to the boil and reduce to a simmer.Cook for 30 minutes and then allow to cool.Pass off through a colander and then place into a food processor and blend until fine a very fine puree.

Horsedradish and shallot cream

Firstly to make the horseradish cream,place the grated horseradish and cream in a saucepan and bring to the boil.Add and mix in the garlic puree and salt and pepper.Pass through a fine colander or muslin cloth and then put to one side to use later.Reduce the cream by placing in a pan and slightly simmering on a low heat for about 20-30 minutes, regularly stirring.Heat the shallot confit in a saucepan and add the reduced cream, horseradish cream, wholegrain mustard and garlic puree.Mix together well and season with salt and pepper.Add the chopped tarragon just before you serve.

Shallot confit

Melt the butter in a saucepan and add the shallots, thyme and season with salt and pepper.Cook slowly on a low temperature for 30 minutes, stirring from time to time without colouring. Add a drop of water when needed.Put to one side to use later.

Roasted Shallots

In a large pan melt the butter and add the peeled shallots and season with salt and pepper.Roast slowly until golden brown and soft in the centre.Add the Xeres vinegar to the pan and toss together with the roasted shallots and drain off in a sieve.Place onto a tray with a piece of kitchen roll on until required.

To serve

Prepare your asparagus to the required length and cookin boiling salted water until tender, then refresh in iced cold water. Drain and place onto a tray a keep in the fridge until required.To reheat, just place into a pan with a little water, butter and seasoning salt and pepper and heat for a few minutes.Season the beef fillets and sear in some butter until nicely coloured on each side in a thick bottomed pan.Place into a pre-heated oven and cook as required.Remove from the oven and rest for 10 minutes.Pan fry the wild mushrooms in a little butter and seasoning salt and pepper.Reheat the celeriac purée and place a spoonful on to the plate.Place a spoonful of shallot and horseradish cream on the plate, then place the fillet steak on top.Fan the asparagus around the fillet and spoon the wild mushrooms onto the top of the beef fillet.Neatly place about 3 roasted shallots onto the plate, around the fillet.

Find out more information about Michael and Fine Dining at Ascot here |