Steak with mushrooms and celeriac sauce

This steak with mushrooms and celeriac sauce is a comforting winter dish that combines rich flavours with warmth. High in protein and full of seasonal ingredients, it’s ideal for cosy evenings at home or for an indulgent weekend dinner. Serve it with mashed potatoes, a crisp green salad or simply a slice of good-quality sourdough to soak up the sauce.

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Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

2 thick matured steaks (such as sirloin or ribeye)
2 Tbsp olive oil
150 g mushrooms chopped
½ celeriac peeled and diced
1 shallot thinly sliced
1 garlic clove finely sliced
1 tsp dried oregano or thyme
½ cup mushroom or vegetable stock
100 g gorgonzola or other blue cheese optional
Chopped parsley to serve
Salt and freshly ground pepper

Method

Chop the mushrooms and dice the peeled celeriac into small cubes.
Thinly slice the shallot and garlic.
Heat 1 Tbsp of the oil in a pan and gently sauté the shallot over low heat for about 5 minutes, until soft.
Add the garlic, herbs, celeriac and mushrooms. Stir for a minute, then pour in the stock.
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.
Meanwhile, rub the steaks with the remaining oil and season generously with salt and pepper.
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.
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.
Transfer the steaks to a plate and cover loosely. Allow them to rest for 5 minutes.
Spoon the celeriac and mushroom sauce onto plates, place the steaks on top and garnish with chopped parsley.
Serve immediately.