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Onglet steak with celeriac and horseradish purée

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

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

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.

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.