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Celeriac steak with Cafe de Paris sauce

The Cafe de Paris sauce is full of flavour which will bring you in heaven just to smell it !
Inspired by the very talented Chef Ottolenghi this recipe is a little bit long as we
cook the whole celeriac in slow roasting but you can cook it the day before, the sauce is easy to prepare.

 
for 4 people
 
Whole roasted celeriac
Ingredients

1 large celeriac or two small/medium
60ml olive oil
2 Teaspoons of flaked sea salt

 
Method for Whole roasted celeriac
 
  1. Preheat the oven to 170 C fan
  2. Pierce the celeriac with a fork all over about 30 times and place on a parchment-lined baking tray.
  3. Mix the oil and the flaked sea salt, then rub the celeriac generously with the oil mixture.
  4. Roast for a minimum of 2 ¼ hours, or up to 2 ¾ hours, depending of the size of your celeriac, basting every 20 minutes or so, until the celeriac is deeply browned, soft all the way through and smell a celeriac caramel.
  5. Leave to rest for 15 minutes, then cut into steaks, brushing each cut side with the oil and caramel left on the tray (add a little more oil if there isn’t enough to coat the cut sidesé

Cafe de Paris sauce
Ingredients

 
110g unsalted butter cut into cubes
1 banana shallot finely chopped
1 crushed garlic clove
5/6 anchovy fillets in olive oil, chopped in two pieces
½ tsp of medium curry powder
¼ tsp cayenne pepper
1 tbsp mustard powder or 2 tsp of French mustard
1 tbsp baby cappers
2 tbsp chives finely chopped
2 tbsp tarragon leaves finely chopped
2tsp thyme leaves finely chopped
110ml single or whipping fresh cream
2 tsp lemon juice

 
Method
 
  1. Put the first 7 ingredients for the sauce into a small saucepan on a medium heat.
  2. Cook for about 6 minutes, swirling the pan until the shallots have softened and the butter has melted and become golden and a bit caramelised.
  3. Add the capper, herbs and a very generous grind of pepper and continue to cook for1 minute, then remove from the heat. 
  4. Turn the oven to its highest grill setting.
  5. Arrange the celeriac steaks, spaces apart, on a large parchment-lined baking tray big enough to fit the slices in a single layer.
  6. The steaks should have been brushed with their cooking oil by this point, if not, brush with some olive oil.
  7. Grill the steaks on the top shelf of the oven until they are golden-brown on top, 6-8 minutes.
  8. Turn the oven off, keeping the tray warm in the oven until you are ready to serve. 
  9. Return the sauce to a medium heat and gently cook for a minute, then add the cream and lemon juice.
  10. Swirl for another 2 minutes or until warm but don’t mix too much because you want the sauce to be split, not emulsified.
  11. Pour the sauce on to plate individually with some sauce poured on top and the rest served alongside.
  12. Sprinkle the steaks with a little flaked salt and black pepper, and serve.
  13.  
Serve it along with a green salad and French chips if you wish.
You can keep the roasted celeriac and the sauce separated for 24h in the fridge.