Instructions

1. Chop the mushrooms and dice the peeled celeriac into small cubes.
2. Thinly slice the shallot and garlic.
3. Heat 1 Tbsp of the oil in a pan and gently sauté the shallot over low heat for about 5 minutes, until soft.
4. Add the garlic, herbs, celeriac and mushrooms. Stir for a minute, then pour in the stock.
5. Cover and cook for 10–15 minutes, until the celeriac is tender. Add a little more stock, or a splash of single cream, if the sauce becomes too dry.
6. Meanwhile, rub the steaks with the remaining oil and season generously with salt and pepper.
7. Heat a griddle pan until very hot and cook the steaks for 3–5 minutes on each side, depending on thickness and how well done you like them.
8. If using blue cheese, place a slice on each steak during the last minute of cooking and cover the pan briefly to let it melt.
9. Transfer the steaks to a plate and cover loosely. Allow them to rest for 5 minutes.
10. Spoon the celeriac and mushroom sauce onto plates, place the steaks on top and garnish with chopped parsley.
11. Serve immediately.