Soak the porcini in the port overnight. Seal the beef from both sides in a pan drizzled with a little oil and finish off in the oven on 100`c to your liking.

Using the same sauté pan with the beef juices, add in the soaked add in the porcini, wine and stock and reduce. Meanwhile, peel and dice the celeriac and cook in boiling water until soft. Drain and mash with the cream, a knob of butter and season with salt and pepper. Cook the sprouts or broccoli and quartered beetroot in boiling water then toss in butter and seasoning. Once beef is cooked to your grading allow 2 minutes to rest and cut across. Serve on the celeriac mash with the fillet and vegetables on.