zoom Beef steaks with celeriac & caper remoulade

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    Beef steaks with celeriac & caper remoulade

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    Beef steaks with celeriac & caper remoulade

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    300g pack Waitrose Aberdeen Angus Beef Frying Steak
    ½ tsp Cooks’ Ingredients Organic Herbes De Provence
    ½ small celeriac, about 300g
    50ml essential Waitrose Low Fat Vinaigrette
    2 tbsp essential Waitrose Half Fat Mayonnaise
    ½ bunch salad onions, finely chopped
    20g 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 the celeriac as thinly as possible and then cut across into very fine, matchstick-width pieces.) Place in a bowl and stir in the vinaigrette, followed by the mayonnaise, salad onions, capers, parsley and a little seasoning.

    2.  Heat the oil in a frying pan. Add the steaks and fry for 2 minutes on each side. This will leave the steaks pink in the centre. For well-done steaks allow 3-4 minutes per side. Spoon onto plates with the celeriac.

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    Cook’s tip
    You can use almost any other meat or even fish in this recipe. Remoulade is great with lamb, pork and sausages, or salmon and tuna steaks. 


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