Celeriac with beef and pepper cream sauce
A delicious dish perfect for the holidays: celeriac with beef and pepper cream sauce! This dish combines the soft, creamy texture of celeriac with tender beef and a rich, spicy pepper cream sauce. It is not only a delight for your taste buds, but also a healthy choice for a festive dinner. Perfect for impressing your guests or treating yourself to something special for a change! 🎄🍽️
👨👩👧👦 】 4 people
🕒 Preparation time 25-30 minutes
🧑🍳 Oven time 25-30 minutes
🍳 Waiting time 5 minutes
Ingredients
Celeriac steak
1 large celeriac (800-900 g), peeled, cut into 4 slices
2 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
salt
freshly ground black pepper
Beef
4 lean beef steaks (à 120 g), at room temperature
1 tbsp olive oil
salt
freshly ground black pepper
Cream sauce
120 ml Alpro Cooking light
60 g AH herb cream cheese light or Philadelphia chives
zest and juice of ½ lemon
1 tsp green peppercorns, lightly crushed
freshly ground black pepper
leaves of 2 sprigs fresh parsley
Supplies
Utensils Baking paper, frying pan, aluminum foil
Preparation
- Preheat the oven to 200 °C and line a baking tray with baking paper.
- Place the celeriac slices on the baking sheet lined with baking paper and rub both sides with the olive oil, rosemary, thyme, salt and pepper. Slide into the oven and bake the celeriac for 25-30 minutes, until soft inside and nicely golden brown - turn the slices once after 15 minutes.
- Heat the Alpro cuisine light and cream cheese in a small saucepan over low heat. Stir until the cream cheese is melted. Add the lemon zest and juice and stir well. Then add the lightly crushed green peppercorns, stir again and season additionally with black pepper if necessary. Simmer the sauce over low heat for a few minutes to thicken slightly - stir frequently.
- Meanwhile, for the beef, heat the olive oil in a large skillet. Sprinkle the beef steaks with salt and pepper and fry for 2-3 minutes per side. Place them on a plate and let rest under aluminum foil for 5 minutes.
- Divide the celeriac steaks among 4 plates, place the steak on top and spoon the cream sauce on top. Garnish with the parsley leaves.
