Soy Glazed Fillet of Beef, Celeriac Puree, Carrots, Red Wine Sauce

Soy Glazed Fillet of Beef, Celeriac Puree, Carrots, Red Wine Sauce

Recipe by Chef David Scarpato, Kikkkoman Masters 2016 Runner Up

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  • Serves4


  • Kikkoman Soy sauce 300ml
  • Fillet of beef 4 x 200g
  • Celeriac 1
  • Maris piper potatoes 3
  • Banana shallots 4
  • Chantenay carrots 200g
  • Red wine 500ml
  • Onion 1
  • Carrot 1
  • Thyme fresh 20g
  • Oil 50ml
  • Thai basil 20g
  • Butter 100g
  • Cream 150ml
  • Salt 20g
  • Pepper 20g
  • Beef jus 200g
  • Bayleaf 10g
  • Sugar 40g


Start by sanitising your work bench and set up a red board then portion fillet of beef into 200g portions x 4. Then put into a tub with 1 sprig of thyme and some oiled cling film and put into the fridge. Then clean the bench, sanitise utensils and set up a brown board. For the soy glaze, reduce the Kikkoman soy sauce down with the sugar until a syrup, then put into blast chillier to cool.

Peel the potatoes and celeriac and cut into 6cm pieces and put into a pan covered with water and cook until soft then drain. Meanwhile reduce your cream in a pan with a sprig of thyme and seasoning to taste. Put the potatoes and celeriac through a mouli and then fold in cream to the desired consistency and season to taste. Reserve to one side in a piping bag, wrap in a cloth and leave under the pass lights to stay hot.

Roast carrots in the oven for 20 mins with some butter, thyme and seasoning. For the sauce, dice the onion and carrot and fry off in a pan with some oil. Add some thyme and bay leaf then on a high heat deglaze with the red wine, reduce by 1/3 then add the stock, reduce down by 1/3 then put to one side. Peel the shallots, toss in oil and thyme and season then put in the oven for 12 mins.

Season the beef then in a hot pan sear off beef with good colour, then add some butter then and baste. Rest beef and brush the soy glaze onto the beef, garnish dish with shallots and carrots then pipe mash, garnish with some thai basil and serve with some of the sauce.

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