Onglet steak with celeriac and horseradish purée
- January 2015
- 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
- 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.
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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