Ribeye steak, celeriac dauphinois and puree with shallot.

At home recipe number two: Main

Ribeye steak, celeriac dauphinois and puree with shallot.

Nice ribeye steak

1 celeriac

3 large potatoes

1 banana shallot

150ml double cream

milk

50g spinach

5 kalettes or 3 purple sprouting broccoli

500ml chicken stock

75ml red wine

Few Sprig of thyme

2 Clove garlic

Salt

Pepper

Butter

Dauphinois

1. Take half of the celeriac and slice thinly on a mandolin or carefully with a knife until about 3-4 mm thick. Slice your potatoes, keeping them separate from the celariac.

2. Pour half the cream over the celeriac and the other half over the potatoes, season each, and toss them to cover completely.

3. In a small dish, depending if you want to serve straight away or press and use as a terrine, you will need to greaseproof the sides (only for the terrine).

4. Start with the potato and make a nice layer then do the same with the celeriac followed by potato again. Repeat until all is used. Press down using your hands – a little cream should move about. Use what cream is left to cover. Once ready, put a layer of greaseproof paper on top and place in a preheated oven at 170 degrees for 1 hour.

5. Check if cooked by inserting a knife in to the centre – if it goes in with no friction, they are done. If doing a terrine, take out and place a piece of cardboard on top then weigh it down and let chill (advise doing this the day before).

6. The terrine, once pressed and cold, turn out and cut into a potion you think is enough.

Celeriac puree

1. Take the other half of your celeriac and cut into small cubes. Cover with milk and a splash of water. Add a little salt. Optional extra: add a bay leaf and 5 juniper barriers.

2. Cook until the celeriac is tender like you would potatoes for mash. Drain but keep the liquid and blitz until smooth, adding the liquid back to it if it’s not blending or it’s too thick.

3. Keep in a small container with cling film pressed on it to stop a skin forming.

Shallots

1. Cut your shallot in half leaving the skin on, place into a hot pan and you're going to cook it until it is almost burnt too much – this is fine, you are going to take 100ml chicken stock and pour it into the pan. As you do this, the colour you’ve added to the shallots will change. Add a knob of butter, 1 clove garlic, and a sprig of time. Make a cartouche using greaseproof paper and place over the top to keep the steam in. Leave for 10 mins on a medium heat.

2. The liquid should now look almost like a glaze. Take your shallots out and take off the skin and the nub at the end.

To build

1. Have your steak out for a good 30 minutes before cooking.
2. Cook your steak to your preference. For medium-rare, cook for 3-4 mins on each side and then leave to rest for 4-5mins.
3. During the rest time, get everything else ready the pan that you’ve just cooked your steak in so that it gets really hot. Add the red wine, clove garlic, and sprig thyme. Reduce by ? and add 200ml of chicken stock. Reduce until sauce consistency preference.
4. If you pressed your terrine, it would need to go in the oven to heat. This will take between 5-8 mins.
5. Wilt down your spinach and cook your kalettes or broccoli and warm up your puree.
6. To plate, do a few swipes of puree, place on your terrine/dauphinoise followed by your wilted spinach. Your steak will have now rested and can now by cut into your preferred presentation place on top of the spinach, followed but the veg. Your sauce should have just got to the consistency you need – pour over and enjoy.