Celeriac is such a lovely vegetable and often under used. Cooking it this way gets the full flavour and sweetness from it.
When you buy your beef make sure it has plenty of fat as this, when melted, will add more flavour. Also take the beef out of the fridge 10 mins before you cook it - this will ensure that the beef cooks evenly. Have a great week!
Ingredients - Serves 2
2 x 200g sirloin steaks (brushed with olive oil salt and pepper)
1x head of celeriac (peeled and cut into 1cm pieces)
1xtsp of thyme
1xclove of chopped garlic
2tblsp of olive oil
Method
In a heavy based pan heat the olive oil then add the chopped garlic thyme and celeriac cook on a high heat so the celeriac gets a bit of colour. Add some salt and. 3 tblsp of water and place a lid on top so the celeriac cooks and goes soft. This will take about 10-15 mins. Add a dash of olive oil and season.
In a very hot heavy based frying pan place the Steak fat side in the pan so the fat melts. Place the steak in the fat and cook until there is a good colour on the steak (2 mins) then turn over and cook for a further two mins. Take the meat out of the pan and place on a warm plate to rest for at least two mins. Make the salsa verde...
Ingredients - Salsa Verde
2 cups of flat leaf parsley
1 cup of wild rocket
1/2 cup of basil
1/4 cup of mint
1/2 clove of garlic crushed with salt
2 anchovy fillets (in oil)
1 tblsp of small capers in vinegar
1 tsp of Dijon mustard
75ml of olive oil
Method
Chop all the herbs as finely as you can then chop the anchovy fillets and capers and mix together with the chopped herbs olive oil and mustard. Check the seasoning and stir in the olive oil.
Slice the steak and serve with the celeriac and salsa verde. Try with a glass of Sangiovese Romagna.