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Kitchen Notebook

March 27, 2017

Minute Sirloin Steaks with Celeriac Purée and Cress Salad

35 Mins

Serves 2

Ingredients:

  • 12 oz. Celeriac, peeled and diced small
  • 12 oz. Minute Sirloin Steaks, defrosted and patted dry
  • 4 oz. Cress
  • 2 oz. Watermelon Radish, thinly sliced
  • 1 Tbsp. Herbs de Provence, minced
  • 3 Tbsp. Olive Oil
  • 1/2 cup Chicken or Vegetable Broth
  • 1/2 Tbsp. Vinegar
  • Salt and Pepper


Bring a large pot of salted water to a boil over a high flame. Add the celeriac and boil until completely tender, about 15-20 minutes. Strain and drizzle with 1 Tbsp. olive oil along with a pinch of salt. Cover and set aside. Meanwhile, heat 1 Tbsp. oil in a large sauté pan over a medium flame until hot. Season each side of the steaks with a pinch of salt and pepper and add to the hot pan. Cook for 3 minutes without moving.  Flip and sear on the other side:  2 minutes for medium-rare; or 4 minutes for medium. When cooked to your desired taste, remove to a plate and let rest for 5 minutes.


Add the broth to the celeriac and purée in a blender or with a hand masher. In a large bowl, toss the cress with the vinegar, remaining oil and a pinch of salt and pepper. Divide the celeriac purée evenly between 2 plates and top with the steaks. Garnish with the cress salad, radish and herbs.


35 Mins celeriac cress Meat minute salad sirloin steaks Spring steak watermelon radish

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35 Mins celeriac cress Meat minute salad sirloin steaks Spring steak watermelon radish


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