- 2 tbsp olive oil
- 1 celeriac
- 2 onions
- 2 rump steaks
- 1 tbsp plain flour
- 227ml pot of double cream
- 75g Perl Las blue cheese
- A handful of watercress
Prep: 20 mins | Cook: 50 mins
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Pour 2 tbsp olive oil into a roasting tin. Heat it in the oven for 10 mins while you prepare the celeriac. Wash the celeriac and peel it, slicing off any really knobbly roots. Slice the celeriac into chips about as big as your thumb. Tip them in a bowl with some salt and pepper. Toss them to coat in the seasoning.
2. Spread the chips out in the roasting tin and turn them a few times so they’re coated in the hot oil. Bake for around 40 mins till they’re golden brown.
3. Peel and slice the onions. Warm 1 tbsp oil in a frying pan over a medium-low heat. Add the onions and season well. Fry for 20 mins, stirring often, till they’re golden brown and caramelised.
4. While the onions cook, rub ½ tbsp oil into each steak with some freshly ground pepper. Heat a griddle pan till it’s smoking hot. Add the steaks. Fry for 1½ mins on each side for rare, adding a few mins more for medium or well done. Slide the steaks onto a warm plate. Loosely cover with foil. Rest for 5 mins.
5. Stir 1 tbsp flour into the golden brown onions. Cook and stir for 2 mins. Turn the heat down and pour in the double cream. Crumble in most of the blue cheese. Cook and stir for 3-4 mins till the cheese is just melted and the sauce is warmed through and a little thick. Taste the sauce and adjust the seasoning.
6. Serve the steaks with the celeriac chips, blue cheese sauce, the remaining cheese crumbled on top and a handful of watercress.