Duo of Beef and Cauliflower Puree


This recipe is great for any dinner party and is super easy. Just make sure to do as much as possible in advance, so that on the night you can sit back and enjoy your party. For example the Short Rib of beef can be cooked the day before as well as the Cauliflower puree and the toasting of the hazelnuts.

Serves 6


  • 6 x  Fillet steaks (6oz)
  • 2 bay leaves
  • 1 tsp coriander seeds
  • 1 tsp whole white pepper corns
  • 1 tsp Szechuan peppercorns
  • 6 Short Ribs, around 150g each
  • 500ml red wine
  • 4 tbsp rapeseed oil
  • 4 celery sticks, roughly chopped
  • 1 large carrots, peeled and roughly chopped
  • 1 bulb of garlic, cut in half
  • 1 onion, quartered
  • 400ml Beef Stock

Cauliflower Purée

  • ½ head of cauliflower
  • 1 Shallot, diced
  • 2 cloves of garlic diced
  • 50g Salted butter
  • 1 tablespoon rapeseed oil
  • Sea salt and freshly ground pepper
  • 200ml heavy cream

Salad and Assembly

  • 100g hazelnuts
  • 2 celery stalks, halved lengthwise, thinly sliced in a diagonal and keep the celery leaf’s
  • 5 baby radish thinly sliced
  • ½ cup of parsley roughly chopped
  • 1 tablespoon hazelnut oil
  • 1 tablespoon Sherry vinegar
  • Flaky sea salt, freshly ground pepper

Pre heat oven to 160°C


1. The day before, make a pouch with the spices in some muslin cloth, and place into a deep plastic tray with the short ribs and wine. Marinate for 25 hours in a fridge.

2. Remove the beef and spices from the marinade and pat dry. Place wine into a sauce pan along with the beef stock and bring to the simmer.

3. In a heavy-based frying pan brown the meat. Transfer to a casserole dish and add the celery, carrot, garlic, onion and spice bag. Pour over the beef stock and marinade. Cover with a lid or tin foil and place in the oven for 2 to 3 hours. The meat is done when it becomes incredibly tender and soft. (This can be done the day before and kept in the fridge until needed.)

4.  Remove and rest in the stock for about 15 minutes.

5.  Remove the meat and discard the veg. Set meat aside and keep the stock.


1. Place a saucepan onto a low heat and add the rapeseed oil and shallots. Cook the shallots slowly until soft, add the garlic and cauliflower, and cook for 4 minutes. Season well with salt and pepper.

2. Just about cover the cauliflower with warm water and simmer until the cauliflower is tender. Once tender, pour the mix into a blender along with the butter and cream, and blend until  smooth. Season to taste and set aside and keep warm.

Salad and Assembly

1. While everything is cooking, scatter the hazelnuts on a baking sheet, and toast in the oven for about 5 minutes. Coarsely chop and set aside (this can be done in advance).

2. Heat a heavy-based frying pan until it is smoking hot. Season the steaks with plenty salt and rub with some rapeseed oil. Place in the pan, a turn every two minutes until all sides are lovely and brown. This should produce a rare to medium rare fillet. Set aside to rest while assembling everything else.

3. Raise the heat of the oven to 180°C and place the short ribs carefully onto a baking tray. Place in the oven for 10 minutes until hot.

4. Toss celery, celery leaves, parsley, radish and reserved hazelnuts in a medium bowl to combine. Drizzle with oil and vinegar and toss to coat; season celery salad with salt and pepper.

To Serve

Serve short ribs and fillet over cauliflower purée with celery salad on top.

This recipe is made on our Gastro Dinner Party class. For this and more why not come along to our next class.

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