- 1 large celeriac, peeled and cut into finger-sized chips
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 bavette, sirloin or rump steaks, (about 150g each)
Bavette is the French name for flank steak. Like onglet, this is a loose textured, highly…
- 2 lemons, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small pack flat-leaf parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp small capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 small shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- ½ garlic clove, finely chopped
- 1 tbsp red wine vinegar
- 2 tbsp hazelnuts, toasted and chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
Heat oven to 200C/180C/gas 6. Toss the celeriac chips in 1 tbsp oil and tip them onto a large baking tray. Season and roast for 35 mins or until soft and golden around the edges. Brush the steaks with 1 tsp oil and sprinkle the lemon zest and some cracked black pepper liberally on both sides. Leave to marinate while you make the sauce.
Mix the parsley, capers, shallot, garlic, vinegar, hazelnuts and the remaining oil in a small bowl.
Heat a griddle or frying pan and cook the steaks for 2-3 mins each side if thick (1-2 mins for thin steaks). Rest, wrapped in foil, for 5 mins, then slice. Serve the steaks with the sauce and roasted celeriac.