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Beef steaks with celeriac & caper remoulade
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300g pack Aberdeen Angus beef frying steak
½ tsp Cooks’ Ingredients Organic Herbes De Provence
½ small celeriac (about 300g)
50ml Essential Low Fat Vinaigrette
2 tbsp Essential Half Fat Mayonnaise
½ bunch salad onions, finely chopped
10g drained capers
25g pack parsley, chopped
1 tsp olive oil
1. Rub the steaks with the herbs and a little seasoning. Cut away the skin from the celeriac and shred the flesh in a food processor. (Alternatively slice it as thinly as possible and then cut across into very fine, matchstick-width pieces.) Put the celeriac in a bowl and stir in the vinaigrette, mayonnaise, salad onions, capers, parsley and a little seasoning.
2. Heat the olive oil in a frying pan over a medium heat. Fry the steaks for 2 minutes on each side. This will leave them pink in the centre. For well-done steaks allow 3-4 minutes per side. Serve with the celeriac alongside.
Cook’s tip You can use almost any other meat or even fish in this recipe. Remoulade is delicious served with lamb, pork or sausages, as well as salmon or tuna steaks.
Typical values per serving:
1 of your 5 a day; source of fibre; high in protein.
This recipe was first published in June 2020.