Onglet steak with celeriac and horseradish purée

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

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

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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
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Method

  1. 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. 
  2. 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. 
  3. 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.
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Nutrition

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

Cook smarter

Onglet (or hanger) steakis an inexpensive cut from the cow’s diaphragm; find it in most good butcher’s. Best served medium-rare.

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