CELERIAC STEAKS WITH CAFÉ DE PARIS SAUCE

Name: CELERIAC STEAKS WITH CAFÉ DE PARIS SAUCE
Cuisine: French, Mediterranean, European
Ingredients: 2 whole roasted celeriac; 110g unsalted butter, cut into 2cm cubes; 1 small banana shallot, finely chopped (25g); 1 garlic clove, crushed; 3 anchovy fillets in olive oil, drained and finely chopped (optional, but adju not using); 1/2 tsp medium curry powder; 1/4 tsp cayenne pepper; 1 tbsp mustard powder; 1 tbsp baby capers; 2 tbsp chives, finely chopped; 1 tbsp parsley, finely chopped; 2 tsp thyme leaves; 110ml single or whipping cream; 2 tsp lemon juice; 2 tbsp tarragon leaves

4 steps

Updated at: Thu, 17 Aug 2023 13:49:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories333.9 kcal (17%)

Total Fat28.5 g (41%)

Carbs17.8 g (7%)

Sugars3.7 g (4%)

Protein4.5 g (9%)

Sodium234.7 mg (12%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2celeriac

whole, roasted

110gunsalted butter

cut into 2cm cubes

25gbanana shallot

small, finely chopped

1garlic clove

crushed

3anchovy fillets in olive oil

drained and finely chopped, optional, but adju not using

½ tspmedium curry powder

¼ tspcayenne pepper

1 Tbspmustard powder

1 Tbspbaby capers

2 Tbspchives

finely chopped

1 Tbspparsley

finely chopped

2 tspthyme leaves

110mlsingle cream

or whipping

2 tsplemon juice

2 Tbsptarragon leaves

Instructions

Step 1

Put the first seven ingredients for the sauce and ¼ teaspoon of flaked salt into a small saucepan on a medium heat. Cook for about 6 minutes, swirling the pan until the shallots have softened and the butter has melted and become golden and caramelised. Add the capers, herbs and a very generous grind of pepper and continue to cook for 1 minute, then remove from the heat.

Step 2

Turn the oven to its highest grill setting. Arrange the celeriac steaks, spaced apart, on a large, parchment-lined baking tray big enough to fit the slices in a single layer. The steaks should have been brushed with their cooking oil and celeriac caramel by this point, but if not, brush with some olive oil and a little maple syrup or honey. Make sure there is no overhanging parchment that could burn. Grill the steaks on the top shelf of the oven, until they are golden-brown on top, 6–8 minutes. Turn the oven off, keeping the tray warm in the oven until you’re ready to serve.

Step 3

Return the sauce to a medium heat and gently cook for a minute, then add the cream and lemon juice. Swirl for another 2 minutes or until warm, but don’t mix it too much – you want the sauce to be split, not emulsified.

Step 4

Pour the sauce on to a large platter with a lip and arrange the celeriac steaks on top (or plate individually with some sauce poured on top and the rest served alongside). Sprinkle the steaks with a little flaked salt and black pepper, and serve.