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Seared sirloin of beef, celeriac and pea puree, chanterelles and truffle oil

Merrilees Parker from Good Food Live
Luxurious ingredients, including chanterelle mushrooms, combine to make a delicious steak meal in Merrilees Parker's autumnal recipe

Seared sirloin of beef, celeriac and pea puree, chanterelles and truffle oil

Method

1. First prepare the celeriac and pea puree. Add the olive oil and the butter to a large heavy-based saucepan. Allow the butter to melt then add the onions, cook over a medium heat until just beginning to soften.

2. Add the celeriac and cook for 4-5 minutes, taking care that the mixture doesn't brown. Add 25ml of the cream, the white pepper and a good pinch of salt. Mix well then cover. Cook for a further 3-4 minutes when the celeriac should be just beginning to soften.

3. Meanwhile, heat a heavy-based frying pan. Season the steaks really well with salt and freshly ground pepper. Add one tablespoon of the oil to the pan and then add the steaks. Cook for 2-3 minutes each side depending on the thickness.

4. Add the peas to the celeriac mixture, with more cream if needed. Cook for 2-3 minutes. The peas should be just cooked and the celeriac tender to the point of a knife.

5. Drain well, then return to the pan. Fold in the remaining cream and butter. Using a hand blender blend until smooth.

6. Allow the steaks to rest. Pour the remaining olive oil into the pan and allow to become smoking hot. Add the chanterelles, season with salt and freshly ground pepper and cook over a high heat for 2-3 minutes.

7. To serve, slice each steak at an angle into five slices. Pile the mash into the centre; lay the steak in top and finally spoon over the mushrooms. Finish with a drizzle of truffle oil. Serve with a rocket salad on the side.

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Serves: 2

Prep: 15 min
Cook: 15 min

Ingredients
2 sirloin steaks
1 pinch Maldon sea salt
1 pinch freshly ground pepper
2 tbsp light olive oil
100g chanterelles, wiped clean and any big ones cut in half lengthways
2 tbsp Truffle oil, or some truffle shavings

For the celeriac and pea puree

2 tbsp light olive oil
25g Butter
1 small onion, very finely sliced
300g celeriac, very finely diced
50ml Jersey cream
0.25 tsp ground white pepper
1 pinch Maldon sea salt
200g frozen peas