Wash potatoes, & bring to boil with celeriac, simmer until cooked, drain & mash together using potato masher, add melted butter & whisk together to fluff up, adding finally the egg yolk, chopped scallions & seasoning. put in chopped herbs, You may add more herbs or seasoning to get desired taste, once achieved leave to one side keeping warm.
Into a pestle & mortal put toasted cumin & coriander seeds, grind the seeds & add thai paste, mix well together & gently rub into the beef, season gently with a little milled salt & pepper.
Heat 3tbsp grapeseed oil in non stick frying pan, then add the fillet steak to the pan, sizzle sizzle for approx for 1 min each side sealing in those beautiful flavors from this Devon Organic Beef. Gentle grill on low/med heat for approx 3-4 mins either side for rare, 5-6 mins for med/rare, 7-9 mins for med and 10-12 mins for well done.
Allow meat to rest for approx 5 mins this helps to relax the meat making it more tender. Place Beef fillet upon the heated celeriac mash, which has now been placed in the centre of a warm plate. Return the frying pan to a high heat & ‘de glaze’ with a good dash of Gourmet Classic Seasoned white wine, add approx, 25 ml of vegetable stock, reduce adding in about 50ml double cream, reduce again to a simmer, add pinch of freshly chopped herbs, season to taste & leave to one side.
Into a heated non-stick pan, with a dash of extra virgin olive oil, quickly sauté off the baby vegetables, with snipped rosemary sprigs, season & garnish the plate and steak. Your sauce is now ready when it coats the back of the spoon, serve separate or this can be gentle drizzled around the beef. Take your knife & fork, gentle angel, cutting into the meat, watching those wonderful juices gather, together with the mash, the smell, the taste, wow I’m now so very happy.