Jul 14 2026
Restaurants›Proof On Main›Petit Filet Recipe

Petit Filet Recipe

Inspired by Proof On Main
Time2h
Serves4

potato terrine, celeriac fonduta

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Ingredients

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For the Potato Terrine

For the Celeriac Fonduta

Method

For the Potato Terrine

  1. 1

    Prepare the Potatoes

    Peel the potatoes and slice them thinly using a mandoline or sharp knife. Aim for even thickness to ensure even cooking.

  2. 2

    Prepare the Baking Dish

    Preheat your oven to 160°C (320°F). Grease a loaf pan with butter and line it with parchment paper, leaving some overhang for easy removal.

  3. 3

    Layer the Potatoes

    Arrange a layer of potato slices in the bottom of the prepared loaf pan, slightly overlapping them. Season with salt, pepper, and a sprinkle of thyme. Repeat the layering until all potatoes are used, finishing with a layer of potatoes on top.

  4. 4

    Add Cream and Butter

    Melt the butter and mix it with the heavy cream. Pour this mixture over the layered potatoes, ensuring it seeps through the layers.

  5. 5

    Bake the Terrine

    Cover the pan with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and bake for an additional 30 minutes until the top is golden brown.

  6. 6

    Cool and Slice

    Remove from the oven and let it cool for at least 30 minutes before slicing. Use the parchment paper to lift it out of the pan.

For the Celeriac Fonduta

  1. 7

    Prepare the Celeriac

    Peel and chop the celeriac into small cubes.

  2. 8

    Cook the Celeriac

    In a saucepan, combine the chopped celeriac and milk. Bring to a gentle simmer, cover, and cook for about 20 minutes or until the celeriac is tender.

  3. 9

    Blend the Fonduta

    Transfer the cooked celeriac and milk to a blender. Add the grated Parmesan cheese, salt, and white pepper. Blend until smooth and creamy.

  4. 10

    Finish with Olive Oil

    Drizzle in the olive oil while blending to add richness and a glossy finish to the fonduta.

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