Main · Season 11

Wagyu Beef, Celeriac Purée with Bordelaise Sauce

Name: Wagyu Beef, Celeriac Purée with Bordelaise Sauce
Ingredients: 2 x 12cm long marrow bones, halved lengthways, soaked overnight; 30g butter; ½ cup panko crumbs; 8 chives, finely chopped; salt and pepper; 20ml olive oil; 500g small beef bones; 1L salt reduced beef stock; 1 bunch Dutch carrots, roughly chopped; 2 large golden shallots, quartered; 1 bulb garlic, sliced in half horizontally; 2 bay leaves; 1 sprig rosemary; 1 sprig thyme; salt and pepper; 250ml Beef Stock; 180ml Shiraz; 65ml Ruby Port; reserved marrow fat, melted; 30g butter; salt and pepper; 3 red shallots, peeled, sliced into 5mm rounds; 125ml sherry vinegar; 2 tbsp caster sugar; 2 tsp salt; 1 celeriac (600g), peeled, diced; 25g butter; 1 cup milk; salt, to taste; 600g Wagyu eye fillet, trimmed

Tessa Boersma

Contestant · 23 Jul 2019

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Components

Ingredients

Season

Ingredients

Bone Marrow Crumb

2 x 12cmlong marrow bones, halved lengthways, soaked overnight

30gbutter

½ cuppanko crumbs

8chives, finely chopped

salt and pepper

Beef Stock

20mlolive oil

500gsmall beef bones

1Lsalt reduced beef stock

1 bunchDutch carrots, roughly chopped

2 largegolden shallots, quartered

1bulb garlic, sliced in half horizontally

2bay leaves

1sprig rosemary

1sprig thyme

salt and pepper

Bordelaise

250mlBeef Stock

180mlShiraz

65mlRuby Port

reserved marrow fat, melted

30gbutter

salt and pepper

Pickled Onions

3red shallots, peeled, sliced into 5mm rounds

125mlsherry vinegar

2 tbspcaster sugar

2 tspsalt

Celeriac Puree

1celeriac (600g), peeled, diced

25gbutter

1 cupmilk

salt, to taste

Wagyu

600gWagyu eye fillet, trimmed

20mlolive oil

salt and pepper

mizuna leaves, micro sorrel leaves, fresh horseradish, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

Wagyu BeefOnionBone MarrowCarrotShirazPortCeleriacMainDinnerLunch

Recipe by Tessa Boersma, Season 11. Originally published by Network 10 on 23 Jul 2019.

Original on 10 Play ↗