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Roast Galician beef fillet, truffled pomme puree and bordelaise sauce

4 people
Moderate

Prep time
20 mins

Cook time
50 mins

Total time
1hr 10 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1kg Galician beef fillet, ideally the chateaubriand part
Olive oil
Sea salt and black pepper to taste
For the truffled pomme puree:
500g mashing potatoes, peeled
200g unsalted butter, at room temperature
100ml double cream
50ml milk
Salt
Fresh black truffle
For the bordelaise sauce:
2 tbsp olive oil
100g shallots, finely chopped
1 garlic clove, finely chopped
1 fresh rosemary sprig
3 fresh thyme sprigs
½ tsp sea salt
3 black peppercorns
375ml good red Rioja wine
150g bone marrow
500ml veal stock

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Introduction

We use the chateaubriand part of our Galician beef fillet, seared on a hot barbecue and finished in the oven. The fillet is served with a smooth mashed potato finished with grated black truffle, truffle shavings and a classic bordelaise sauce made from reduced Rioja red wine, veal jus and bone marrow.

Method

Start by quartering the potatoes, making sure the pieces are all roughly the same size so that they cook evenly. Place in a large pan, top up with cold water and season with salt. Bring the pan to the boil, then turn down to a simmer and cook for 15–20 minutes, or until the potatoes are soft. Drain and leave to steam dry for a few minutes. Meanwhile, place the cream and milk in a pan and bring to a gentle simmer over a medium heat. Whilst still hot, push the potatoes through a mouli or potato ricer. Fold the cream mixture into the mash and add the butter. Stir the mash together quickly until you have a silky-smooth purée. Be careful not to overheat or over-mix the puree – you could split the cream if it gets too hot, and overworking the potato will make it gluey. Season with salt and grate plenty of black truffle.
For the bordelaise sauce, heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns and cook on a gentle heat for 5 minutes. Add the red wine, turn up the heat and reduce the liquid by two-thirds. Whilst the wine is reducing, place the bone marrow bones on a tray and bake in a hot oven (200°C/400°F/ Gas 6) for 6 to 8 minutes until the marrow is soft. Lift out any remaining solids and chop them finely on a board and set aside. Once the wine has reduced, pour the veal stock and reduce again by half or until the sauce has thickened. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. Heat the sauce with a few knobs of butter before adding the chopped bone marrow and serving.
For the beef fillet, pre-heat your oven to 200°C/400°F/ Gas Mark 6. Season the fillet with salt and pepper and sear on a hot barbecue until nicely brown on all sides. Place the beef on a roasting tray and cook for 20 minutes for medium rare, 25 minutes for medium and 30 minutes for well done. Allow the beef to rest in a hot plate covered with foil for 10 minutes.
To serve, carve the beef fillet into thick slices and serve on warm plates with a quenelle of the truffled pomme puree, grate some truffle shavings and spoon the bordelaise sauce before serving.