The better the beef, the better this recipe will be, so go on treat yourself
1. For the rosti: Grate the potato and place in a cloth. Squeeze out the juices. Peel the celeriac and grate. Mix the grated potato and celeriac together.
2. Heat 30g butter and 1 tbsp oil in a non-stick frying pan. When the oil and butter mixture is sizzling put in the potato and celeriac and press down firmly.
3. Season well and keep pressing down so that the strands form a rosti. Cook over a medium heat for 10 minutes.
4. Melt the remaining 25g butter on top of the rosti. Turn over with a spatula or by inverting on a plate in the pan and cook the other side until well browned. The rosti will keep when cooked through on a low heat for 20 minutes. Cut into portions and serve.
5. For the beef: Rub the beef with oil and season. Sear in a hot pan - 20 seconds each side.
6. For the stroganoff: Heat the mushrooms. Remove and put to one side.
7. Melt the butter in a pan, add the shallots and heat gently.
8. Add the paprika and brandy and heat gently. Add the mushrooms, cream and white wine heat gently on a low flame for about 8 mins. Season to taste.
9. If you prepare the stroganoff in advance, reheat and add a good squeeze of lemon juice before serving.
10. Place the beef in the oven on a high heat for about 8 mins. Remove and stand for 10 mins. Serve the beef on top of the rostis, pour over the sauce and serve with lovely crunchy vegetables of your choice.
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