Ingredients

Step by step

1. For the celeriac purée, melt the butter in a large saucepan. Cook the onion, stirring, for 5-6 minutes until slightly softened but not coloured. Add the garlic and nutmeg and cook for 5 more minutes, then stir in the celeriac.
2. Add the bay leaf, milk, cream and seasoning, bring to a simmer and cook gently, uncovered, for 20-25 minutes, until the celeriac is very soft and the liquid has the consistency of thick double cream. Stir regularly so it doesn’t catch on the pan.
3. Discard the bay, then purée with a stick blender. Season, cover and set aside.
4. For the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes until it smells biscuity, then, stirring constantly, gradually pour in the wine, then the stock, and bring to the boil. Cook at a brisk simmer for 15-20 minutes until the sauce is glossy and lightly coats the back of a spoon. Take off the heat, stir in the redcurrant jelly then cover and set aside.
5. Preheat the oven to 200°C, fan 180°C, gas 6. Put the garlic cloves on a roasting tray and roast for about 10 minutes while you sear the meat. Season the beef fillet with salt and heat the oil in a frying pan. Sear the beef fillet on a high heat for around 8 minutes until browned all over, turning every 11⁄2-2 minutes, then add it to the roasting tray. Roast for 20-25 minutes for medium-rare. Remove the garlic when soft (20-25 minutes).
6. Remove the beef to a board or plate, cover loosely with foil and leave to rest for 10-15 minutes. Tip any cooking juices into the sauce. Squeeze the roasted garlic from the skins, mash and add to the red wine sauce, seasoning to taste.
7. Reheat the sauce and the purée, adding an extra knob of butter to the purée to loosen it and an extra glug of wine to the sauce for tang, if needed. Slice the beef and serve with the purée, red wine sauce and a scattering of crispy onions