• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD, E
MineralsNatrium, Calcium, Potassium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 bulb celeriac, peeled, roughly chopped

  2. 1 medium potato, peeled, roughly chopped

  3. cup (125ml) cream

  4. 25g butter

  5. salt & pepper

  6. 1 teaspoon olive oil

  7. 2 onions, sliced

  8. 1 tablespoon brown sugar

  9. 1 tablespoon balsamic vinegar

  10. cup (60ml) red wine

  11. 4 rib eye steaks bone-in

  12. 1 tablespoon olive oil

  13. salt and pepper

  14. cup (125ml) crme fraiche

  15. 1 tablespoon dijon mustard

Instructions Jump to Ingredients ↑

  1. Combine celeriac and potato in a large saucepan; cover with cold water and bring to a boil. Cook until tender when tested with the point of a knife; drain. Push potato and celeriac through a potato ricer into the same saucepan; stir in cream and butter, then season to taste.

  2. While potato and celeriac are cooking heat a medium frying pan add the olive oil and cook the onions on a medium heat with the brown sugar until they turn golden brown. Turn up heat to full and add balsamic vinegar and red wine; bring to a boil and stir continuously until vinegar and wine are absorbed.

  3. Pre heat char-grill pan.

  4. Brush steaks with oil and season with salt and pepper.

  5. Pan-fry steaks until cooked as desired. Rare 3-6mins; Med 6-9mins; WD 9-12mins turning only once halfway through cooking.

  6. In a small bowl thoroughly mix the crme fraiche with the Dijon mustard.

  7. To serve place celeriac mash in the centre of the plate and lean your steak against it. Pile onions over the steak and top with the mustard crme fraiche.

  8. Serve with oven roasted tomatoes and wilted spinach.


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