Serves 4
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  1. Season the steaks with salt and pepper and set aside.
  2. In a large pot, simmer the celeriac for approximately 15-20 minutes, until cooked through. Drain, add the cream and mash well until smooth. Add 20g of butter, season with salt and pepper, mix and cover.
  3. Cook the beans for 2-3 minutes in a pot of boiling salted water. Drain and rinse in cold water.
  4. Place a large heavy-bottomed pan over medium to high heat. When hot, add the oil and another 20g of butter. Add the seasoned steaks. They will sizzle slightly – this will sear the steaks nicely and seal them. Cook for approximately 4-5 minutes per side for medium steaks and a few minutes less or more if you prefer your meat rare or well done.
  5. Add the rest of the butter to the pan towards the end of the cooking time. Remove the steaks from the pan, set aside, cover with foil and allow to rest for five minutes so all the meat juices are sealed in.
  6. Add the blanched beans to the pan to reheat. Season with a little salt and black pepper.
  7. Serve the steaks with mashed celeriac and green beans.

Nutrition Facts

Per serving: 605kcals, 32g fat (14.6g saturated), 27.8g carbs (5.1g sugars), 50.1g protein, 6.6g fibre, 0.705g sodium