Steak & chips with celeriac remoulade

Preparation time : 15 minutes

Cooking time : 30 minutes

Total time : 45 minutes

Serves : 2

Ingredients

350g frozen essential Waitrose French Fries
250g Waitrose Celeriac, peeled
Juice of ½ lemon
2 tbsp mayonnaise
1 tbsp essential Waitrose sour cream or crème fraîche
1 tbsp Dijon mustard
2 tbsp chopped fresh chives
250g Waitrose Hand-cut British Beef Bavette Steak
1 tbsp olive oil

Method

1. Preheat the oven to 220ºC, gas mark 7. Spread the chips on an oven tray and cook consistent with pack instructions, until golden.

2. Meanwhile, employing a mandolin or the coarse grater attachment on your kitchen appliance , shred the celeriac. Transfer to a bowl and stir within the juice .

3. Mix the mayonnaise, sour cream or crème fraîche, mustard and chives together and season. Fold the mixture through the celeriac and set aside.

4. Heat a griddle pan until smoking. Brush the steaks with the vegetable oil and season. Cook on the griddle for 2 minutes each side, for rare, or 3 minutes for medium. Transfer the steak to a warm plate and rest for five minutes. Serve the steaks with the chips and celeriac remoulade, and additional Dijon mustard on the side.

Cook’s tip
To check the steak is cooked the way you wish , from rare to well done, press the meat together with your finger: for rare it should be spongy and soft with juices flowing, slightly springy with a touch pink juice means medium, and firm meat with no pink means it’s well done.