Fillet Steak with Celeriac and Morel Mushrooms


Preparation info

  • Serves


    • Difficulty


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Wild mushrooms, especially morels, and celeriac marry well, and I start to think of dishes like this when autumn approaches. I use fillet steak regularly in this combination, but it also complements venison and hare well.

For sauces, I prefer dried morels and ceps (which you may know as boletus or porcini) to fresh ones, because they give a more intense flavour.

You need to make stock for this dish; pan juices will not suffice. Making stock creates a number of