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Beef with cep purée, gnocchi, confit of shallots and potato rosti

Serves 6

Cep purée

This is needed for the gnocchi recipe, so make first.

shallots - 5
garlic - 5 cloves
Madeira - 250ml
dried cep - 100g
chicken stock - 500ml
button mushrooms - 500g, sliced
frozen cep - 250g

Slice shallots and garlic and caramelise. Deglaze with Madeira and reduce until dry. Add the dried cep and stock and reduce until there is no liquid left. In a separate pan, fry sliced mushrooms and frozen cep until golden brown. Add to reduction, then liquidise the entire mix.

Cep gnocchi

Desireé potatoes - 350g, boiled and sieved
cep purée -1 level tbsp
mushroom duxelle - 2 heaped tbsp
parmesan - 80g
butter - 15g
egg yolks -2
flour - 180g
creamed spinach - to garnish

Mix the potato, cep purée and duxelle together. Add the cheese, butter and egg yolks and then the flour. Roll into a long sausage, approximately 3cm in diameter. Cut into 2.5cm pieces. To cook, place in simmering salted water for 4-5 minutes. Drain with a slotted spoon and toss in a little butter. Stir through the creamed spinach and keep warm until needed.

Confit of shallots

shallots
garlic
thyme
bay leaf
salt
sugar
clarified butter
plum tomatoes - 5
fresh thyme - a few sprigs

Red wine sauce

shallots - 5, sliced
celery - 5 sticks, sliced
tomato puree - 1 level tbsp
red wine vinegar - 500ml
brown chicken stock - 4 litres
veal stock - 1 litre
red wine - 100ml
port - 100ml

To make the red-wine sauce, caramelise the shallots and celery. Add purée, cook for 1 minute, add vinegar and reduce by half. Add the stocks and bring to the boil. Skim, add garnish and simmer for 30 minutes. Sieve. Reduce the wine and port in separate pans and then add both to the sauce. Leave to rest. Preheat the oven to 57C. To cook the beef, sear the fillets on all sides in a hot pan and season. Wrap tightly in clingfilm and cook in the oven for 28 minutes.

To serve, place the fillet on top of the potato rosti and garnish with chopped plum tomatoes and thyme. Drizzle with the red wine sauce and serve with cep gnocchi and confit shallots.