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Steak & chips with celeriac remoulade
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350g frozen essential Waitrose French Fries
250g Waitrose Celeriac, peeled
Juice of ½ lemon
2 tbsp mayonnaise
1 tbsp essential Waitrose Soured Cream or crème fraîche
1 tbsp Dijon mustard
2 tbsp chopped fresh chives
250g Waitrose Hand-cut British Beef Bavette Steak
1 tbsp olive oil
1. Preheat the oven to 220ºC, gas mark 7. Spread the chips on an oven tray and cook according to pack instructions, until golden.
2. Meanwhile, using a mandolin or the coarse grater attachment on your food processor, shred the celeriac. Transfer to a bowl and stir in the lemon juice.
3. Mix the mayonnaise, soured cream or crème fraîche, mustard and chives together and season. Fold the mixture through the celeriac and set aside.
4. Heat a griddle pan until smoking. Brush the steaks with the olive oil and season. Cook on the griddle for 2 minutes each side, for rare, or 3 minutes for medium. Transfer the steak to a warm plate and rest for 5 minutes. Serve the steaks with the chips and celeriac remoulade, and extra Dijon mustard on the side.
Cook’s tipTo check the steak is cooked the way you like, from rare to well done, press the meat with your finger: for rare it should be spongy and soft with juices flowing, slightly springy with a little pink juice means medium, and firm meat with no pink means it’s well done.
Typical values per serving: