Onglet steak with celeriac and horseradish purée
- Published: 27 Jan 15
- Updated: 18 Mar 24
Creamy celeriac mash is served with onglet, an inexpensive cut of steak, and kale.
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Serves 4
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Hands-on time 30 min
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Ingredients
- A knob of butter
- 1 onion
- 2 garlic cloves
- 1 large celeriac (about 750g)
- 50ml double cream
- 250ml whole milk
- 2 onglet steaks (about 300g each)
- Olive oil
- 1 tbsp grated fresh horseradish
- Kale, to serve, optional
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Method
- Melt the butter in a large pan. Finely chop the onion and garlic, then fry over a low heat for 5 minutes or until softened. Meanwhile, clean, peel and chop the celeriac into small chunks, then add to the pan and fry for 2 minutes.
- Pour in the cream and milk, then gently simmer for 20 minutes or until the celeriac is soft. When 10 minutes of the cooking time remain, heat a griddle pan until smoking. Cut the onglet steaks in half widthways, rub with olive oil and season, then griddle for 2-3 minutes on each side for medium-rare. Remove to a board to rest.
- Whizz the celeriac mixture in a blender until smooth. Transfer to a bowl, stir in 1 tbsp grated fresh horseradish and season. Slice the steaks, then serve with the purée, scattered with extra grated horseradish, and some blanched kale, if you like.
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- Recipe from January 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 381kcals
- Fat
- 20.9g (9.9g saturated)
- Protein
- 38.1g
- Carbohydrates
- 9.5g (7.7g sugars)
- Fibre
- 10.1g
- Salt
- 1g
delicious. tips
Onglet (or hanger) steakis an inexpensive cut from the cow’s diaphragm; find it in most good butcher’s. Best served medium-rare.
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