Celeriac Steak
Rated 5.0 stars by 1 users
Servings
4
Diet Type
Vegetarian
Thick-cut celeriac ‘steak’in a saffron, cream and vermouth sauce with mushroom, tomato and shallot. This dish is a showstopper.
Ingredients
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1 celeriac
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1 clove of garlic
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3 sprigs of thyme
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150g butter
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4 portobellini mushrooms
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2 shallots
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2 large tomatoes
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150ml double cream
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100ml vermouth
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2 tsp Black Truffle Sea Salt
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Garnish: Chips
Directions
Prepare your celeriac by peeling and carving into a solid steak. Then melt all the butter in a large skillet and add a sprig of thyme and garlic clove (like you would if you were cooking a steak).
Once the butter starts to bubble add the celeriac and spoon the hot brown butter over the steaks. Cook on both sides for 4-5 minutes until the celeriac is caramelised and soft in the middle.
Meanwhile oven roast or grill your mushrooms, tomato and shallot with a drizzle of olive oil.
For the cream sauce heat 50ml of vermouth with double cream and a few strands of saffron. Increase the heat, stirring constantly but avoid boiling the cream. Warm for 3-4 minutes.
Finish your celeriac by adding 50ml vermouth, lighting and flame until the alcohol burns off. Season the entire dish by shaking generously with Truffle Salt.
