Fillet steak with celeriac purée & wilted spinach

Butter-soft to the touch and incredibly tender, our Fillet Steak is one of our best-sellers and it’s not hard to see why. Filled with rich, beefy flavours and a melting texture, this is the epitome of home-cooked luxury. Celeriac purée keeps things seasonal, complementing the steak with its creamy, nutty & subtly sweet flavour. Try it for a loved one on Valentine’s day, or an extra special weekend dinner.

45 mins

2

Medium

• 300g Field & Flower fillet steaks
• English Rapeseed Oil
• Sea salt
• Knob of butter
• 200g spinach

For the purée:
• 200g celeriac, peeled and cut into small chunks
• 250ml whole milk
• 25g butter
• Lemon juice
• Seasoning to taste

1. Begin by making the celeriac purée. Melt the butter in a saucepan and cook the celeriac for 2-3 minutes, stirring regularly. Cover with the milk, then add seasoning and cook with the lid on for 15-20 minutes, or until the celeriac is soft. Add a squeeze of lemon juice, blitz the mixture until smooth and check seasoning (you can add a splash more milk if the purée is too thick). Set aside and keep warm.

2. Next prepare your steaks. Bring the steaks to room temperature, then sprinkle each side with a little sea salt and a drizzle of English Rapeseed oil. Heat a medium sized frying pan until very hot, then add the oiled steaks. For medium rare, cook the steaks for 4 minutes per side, using tongs to sear the edges of the steaks. In the final 2 minutes of cooking time add a knob of butter to the pan, basting the steaks as they cook.

3. Once cooked, remove the steaks from the pan and leave to rest on a warm plate for 10 minutes. Add the spinach to the same frying pan and cook in the remaining juices for 1-2 minutes until wilted.

4. Serve the rested steaks together with the warm celeriac purée, wilted spinach and any pan juices drizzled over.