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Steak, roast celeriac and chicory salad with roquefort
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2 British beef lean rump steaks (about 150g each), patted dry
1½ tbsp essential Waitrose olive oil
4-5 thyme sprigs
½ celeriac (about 300g), peeled and cut into 1cm dice
2½ tbsp essential Waitrose red wine vinegar
25g walnut halves
1 tbsp essential Waitrose redcurrant jelly
140g pack red chicory, broken into leaves
30g roquefort, pulled into small chunks
1. Preheat the oven to 220°C, gas mark 7. Rub the steaks with ½ tbsp oil and a couple of thyme sprigs; season and set aside. Toss together the celeriac, ½ tbsp vinegar and the remaining 1 tbsp oil and thyme sprigs; season. Roast on a baking tray for 20-25 minutes, until pale golden and tender. Add the walnuts to the tray for the last 3 minutes.
2. Sear the steaks in a hot frying pan for 2 minutes on each side, until dark golden on the outside but soft to the touch when prodded. Remove the pan from the heat, then add the redcurrant jelly and the remaining 2 tbsp vinegar. Cover and set aside for a few minutes to let the meat rest; shake the pan now and then to let the jelly melt into the juices.
3. Discard the thyme stalks from the celeriac, then toss the celeriac with the chicory, cheese and some of the pan dressing. Slice the steak and serve on top of the salad, drizzled with the rest of the dressing.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (3) 1447kJ
This recipe was first published in February 2018.