Sirloin with Celeriac Remoulade and Rostis

Sirloin with Celeriac Remoulade and Rostis



  • 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
  • Garlic
  • 1 Large Shallot
  • 300ml Chicken Stock
  • 150ml Red wine
  • 150ml Port


  1. To begin, halve tomatoes, drizzle with a touch of oil, garlic, salt and pepper. Put in the oven at 110°c for an hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
To plate up, create a mound of remoulade. Place a rosti on top then the steak. Decorate around the plate with the tomatoes and drizzle the jus around.

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