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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. ghee (or clarified butter)
- 18 beef fillet (middle piece)
- 1 Tbsp. butter
- 3 Tbsp. olive oil
- 1,333 cups shallots (halved)
- 1 rosemary (spring)
- 2 Tbsp. sugar
- 4 Tbsp. balsamic vinegar
- 1,333 cups port wine (or a strong red wine)
- 667 cups beef stock
- 1 celeriac (medium, peeled and diced)
- 375 cups cream (at least 30% fat)
- 2 Tbsp. butter
- grated nutmeg
- butter
- 3,333 cups potatoes (finely sliced)
- grated nutmeg
- 1 cup sweet cream (at least 30% fat)
- garden cress (to garnish, optional)
- mushroom (sliced, to garnish, optional)
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