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Onglet steak with celeriac and horseradish purée

Name: Onglet steak with celeriac and horseradish purée
Yield: Serves 4
Cuisine: British recipes
Ingredients: A knob of butter; 1 onion; 2 garlic cloves; 1 large celeriac (about 750g); 50ml double cream; 250ml whole milk; 2 onglet steaks (about 300g each); Olive oil; 1 tbsp grated fresh horseradish; Kale, to serve, optional

Easy
January 2015

Easy
January 2015

Test kitchen approved

Serves 4
Hands-on time 30 min

Creamy celeriac mash is served with onglet, an inexpensive cut of steak, and kale.

Nutrition: per serving

Calories: 381kcals
Fat: 20.9g (9.9g saturated)
Protein: 38.1g
Carbohydrates: 9.5g (7.7g sugars)
Fibre: 10.1g
Salt: 1g

Nutrition: per serving

Calories: 381kcals
Fat: 20.9g (9.9g saturated)
Protein: 38.1g
Carbohydrates: 9.5g (7.7g sugars)
Fibre: 10.1g
Salt: 1g

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Ingredients

A knob of butter
1 onion
2 garlic cloves
1 large celeriac (about 750g)
50ml double cream
250ml whole milk
2 onglet steaks (about 300g each)
Olive oil
1 tbsp grated fresh horseradish
Kale, to serve, optional

Method

Melt the butter in a large pan. Finely chop the onion and garlic, then fry over a low heat for 5 minutes or until softened. Meanwhile, clean, peel and chop the celeriac into small chunks, then add to the pan and fry for 2 minutes.
Pour in the cream and milk, then gently simmer for 20 minutes or until the celeriac is soft. When 10 minutes of the cooking time remain, heat a griddle pan until smoking. Cut the onglet steaks in half widthways, rub with olive oil and season, then griddle for 2-3 minutes on each side for medium-rare. Remove to a board to rest.
Whizz the celeriac mixture in a blender until smooth. Transfer to a bowl, stir in 1 tbsp grated fresh horseradish and season. Slice the steaks, then serve with the purée, scattered with extra grated horseradish, and some blanched kale, if you like.