- 4, 250g-300g each Aged Sirloin Steak
- 1 Celeriac
- 4 Tbsp Mayonnaise
- 1 Tsp Grain Mustard
- 1 Tsp Dijon Mustard
- Squeeze Lemon Juice
- 600g Large Floury Potatoes (Maris Piper)
- 25g Melted Butter
- 300g Small Vine Tomatoes
- 1 Large Shallot
- 300ml Chicken Stock
- 150ml Red wine
- 150ml Port
- To begin, halve tomatoes, drizzle with a touch of oil, garlic, salt and pepper. Put in the oven at 110°c for an hour.
- Peel and finely slice the celeriac.( I did this just with a knife, if you have a mandolin use that.) MIx mayonnaise, mustards, lemon juice and seasoning together with the finely sliced celeriac. Set aside until serving.
- Grate potatoes into a tea towel. Squeeze out as much water as possible. This is essential or they won't go crispy. Melt the butter and add to the grated potato. I used a 9cm chefs rings to shape and shallow fry(in 2 Tbsp oil) these for 4mins a side as you cook the other elements. Season with salt and ground black pepper.
- For the jus, soften the shallot in a tbsp of oil. Add the red wine and port and reduce until syrupy. Next add the stock and reduce by halve. Check for seasoning.
- For the steak, get your pan as hot as you dare, don't oil it. Oil the steak with some sea salt, fry for 15 seconds a side timed for a total of 6 minutes for medium-rare. Depending on thickness. Season with pepper as the steak rests.