Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 clove garlic
- 1/2 cup cream
- 2 cup milk
- 1 bay leaf
- 1tablespoons green peppercorns, drained
- 300grams cauliflower florets, roughly chopped
- 2 medium celeriac, peeled, cut into chunks
- 1tablespoons parsley, chopped
- 4 beef scotch fillet steaks
- 1 cup beef stock
- 3teaspoons olive oil
- 1 cup tasty cheese, grated
- 2 cups green beans, steamed (to serve)
Method
Step 1 of 4
Place celeriac, cauliflower, garlic, milk, 1 tsp salt and bay leaf in a saucepan over high heat. Bring to boil, cover, reduce heat to low and simmer, stirring occasionally, for 20 minutes or until tender. Drain milk and reserve. Discard bay leaf.
Step 2 of 4
Using a stick blender (or transfer to a food processor), blend until a purée, adding some reserved milk. Add cheese. Stir over low heat until heated through. Set aside and keep warm.
Step 3 of 4
Heat a large frying pan over high heat. Brush steaks with oil. Cook for 2-3 minutes on each side or until cooked to your liking. Transfer to a plate and keep warm.
Step 4 of 4
Add stock to pan and stir well to mix with pan juices. Boil to reduce by a quarter. Reduce heat to medium, add peppercorns and cream. Simmer for 2-3 minutes or until thickened. Serve steaks on mash with sauce drizzled and parsley sprinkled over, and green beans.
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