Waitrose and Partners
Black garlic steak with Jerusalem artichoke purée

Black garlic steak with Jerusalem artichoke purée

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • lemons, juiced
  • 2 bavette steak
  • 500g Jerusalem artichokes
  • 1 tbsp semi skimmed milk, extra tbsp if required
  • 1 tbsp olive oil
  • 3 clove/s Cooks' Ingredients Black Garlic, mashed
  • 200g Tenderstem broccoli
  • 1 red onion


  1. Fill a medium saucepan with water and add the lemon juice. Peel the artichokes and cut into 1cm pieces, putting them in the water as you go. Cover, bring to the boil and simmer for 35-40 minutes, or until the artichokes are tender. .

  2. Drain and leave to steam dry for a few minutes. Return to the pan with the milk. Using a stick blender, or jug blender, whisk until smooth, then season.

  3. While the artichokes are cooking, brush the steaks with ½ tbsp oil and the mashed black garlic, then season. When the artichokes have 15 minutes cooking time remaining, heat a griddle pan until very hot and cook the steaks for 4-7 minutes, turning halfway, ensuring the cut surfaces of the meat are thoroughly cooked.

  4. Transfer to a board to rest. Halve any thick broccoli stems, cut the onion into slim wedges and toss both in the remaining ½ tbsp oil. Griddle for 3-4 minutes on each side, until nicely charred and tender. Slice the steak and serve with the purée and vegetables


Typical values per serving when made using specific products in recipe


1,798kJ/ 429kcals



Saturated Fat












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