Steaks with slow cooked celeriac and Café de Paris butter
Ingredients:
Serves 4 (plus some extra butter which you won’t regret)
Cafe de Paris butter:
150g salted butter, room temperature
10g salted capers, rinsed and chopped
1 tsp. Worcestershire sauce
Juice of 1/2 a lemon (15ml)
1 garlic clove, peeled and grated on a microplane
1/2 tsp. curry powder (I like Keen’s)
10g eschallot, finely diced (approx. half a small)
2 tsp. dijon mustard
2 filllets anchovy, chopped (optional)
6g flat leaf parsley, finely chopped (about 2 Tbls.)
1/2 tsp. dried rosemary or thyme
1 tsp. dry sherry or shaoxing wine
2g fine sea salt
Pinch of cayenne pepper
For steaks and celeriac:
4 Grass fed steaks of your choice, approximately 200g each (I like scotch fillet or skirt steak for this)
1kg celeriac
1 cup chicken stock
40g salted butter
Salt
Method:
To make the butter combine all the ingredients in a bowl and mix together. The butter can be frozen indefinitely or kept in the refrigerator for several days. Its excellent on shrimp, scallops and meatier fish.
To make the celeriac, peel the celeriac and cut into thick match sticks (about the thickness of a french fry). Add them to a pot with the salted butter and chicken stock and a pinch of salt. Bring to a simmer and put a lid on the pot and simmer for about 7 minutes. Next, uncover and allow it to continue cooking until almost all of the liquid has evaporated and the celeriac is completely tender.
To cook your steaks, heat an indoor or outdoor grill or a large cast iron pan over high heat. Sprinkle the steaks with a little bit of salt (the butter is pretty salty so don’t go overboard). Rub the steaks with a thin film of olive oil or avocado oil and then grill for approximately 2-4 minutes per side depending on the thickness of the steak. For a medium rare steak the internal temperature when you remove it from the grill should be approximately 50-52C.
Place the cooked steaks on a warm plate that you will serve it on. Place a big dollop of the butter on the steak as its resting and lightly cover with a piece of aluminum foil. Allow to rest for about 2-3 minutes. As the steak rests the butter will melt and its juices will mix with the butter to form a sauce. Serve with a big spoonfull of the hot slow cooked celeriac.