Oakleigh Ranch Wagyu Beef Fillet Stuffed with Mushrooms and Spinach

SERVES 6-8

1 x whole 2kg Oakleigh Ranch Wagyu Beef Fillet, trimmed
125ml Olive Oil
85g Unsalted Butter
140g Brown or Portobello mushrooms, coarsely chopped
140g Shiitake mushrooms, coarsely chopped
60g Porcini mushrooms, soaked and coarsely chopped
2 Garlic cloves, crushed
1 bunch fresh Baby Spinach, trimmed and blanched
Sea salt and ground Black Pepper to taste

To Serve:
Celeriac and Potato puree (see below)
Baby Green Beans

• Preheat oven to 200° C / Gas Mark 6


• Drain porcini mushrooms, reserving the liquid.
• Heat half the olive oil and half the butter in a large frying pan.
• Add all the mushrooms and cook over medium heat, stirring, for 10 minutes.
• Add the garlic and continue to cook for two minutes, or until cooked through.
• Remove from the heat and set aside to cool.
• Meanwhile, cut a V-shaped incision about one and a half inches deep along the length of the beef, removing excess strip of beef.
• Strain spinach, pressing hard with a wooden spoon to remove moisture.
• Lay half the spinach leaves along base of the incision.
• Spoon the mushroom mixture on top of the spinach, then top with remaining spinach, pressing to enclose the mushroom filling.
• Tie the beef fillet together firmly.
• Heat the remaining olive oil and butter in a large frying pan over high heat.
• Seal beef fillet on all sides.
• Transfer beef fillet to a baking tray. Roast in preheated oven for 40 minutes for rare or until cooked through to your
  liking.
• Remove from oven. Transfer to a platter and cover, then set aside to rest for 10 minutes.
• Meanwhile, to make the au jus, place roasting pan onto medium-high heat.
• Add one of the cup porcini liquid, and stir until reduced and thickened.
• To serve, remove string from beef fillet. Cut beef fillet into thick (about one inch) slices.
• Serve with celeriac puree and baby greens.

Celeriac and potato puree (serves 6)
3 cloves unpeeled garlic, cooked in water, changing the water at least twice
375ml cream
6 potatoes
1-2 celeriac, cooked
Salt and freshly ground Black Pepper

• Slip garlic cloves from skins and simmer in cream until soft.
  
• Puree.
  
• Cook potatoes, drain and mash.
  
• Add garlic cream to potatoes and mix well.
  
• Puree celeriac and mix well with mash.
  
• Add hot milk if puree is too stiff.