A hearty wintery stack of steak and celeriac crowned with cream.
1 medium celeriac, peeled and cut into chunks
200g pumpkin, peeled and cut into chunks
2 tbsp chopped flat-leaf parsley
1 tbsp butter
1 tbsp pouring cream
Cracked black pepper
4 fillet steaks (about 150g each)
150g sour cream
2-3 tbsps grated fresh horseradish
1 tbsp chopped parsley
For the mash, cook celeriac and pumpkin in lightly salted boiling water for about 10 minutes, or until tender. Drain, add parsley, butter and cream and mash until smooth. For steaks, grind black pepper coarsely on both sides of steaks. Chargrill over medium to high heat for two to three minutes on each side, or until cooked as desired. Remove and rest, covered, in a warm place. For the horseradish cream, combine sour cream, horseradish, parsley, salt flakes and pepper in a small bowl and stir well. To serve, pile mash in the centre of four warm plates, place steaks on top and add a dollop of horseradish cream.