| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
British |
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Clarified butter |
| 2 |
|
225 g entrecote steaks |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Finely chopped shallots |
| 150 |
ml |
Red wine; (preferably |
|
|
; Bordeaux) |
| 100 |
ml |
Veal/chicken stock |
| 6 |
|
Rock oysters; shucked and stored |
|
|
; in their juice |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Butter |
| 1/2 |
|
Celeriac; peeled and finely |
|
|
; shredded |
| 2 |
tb |
Freshly grated horseradish |
INSTRUCTIONS
CELERIAC AND HORSERADISH COM
To clarify the butter, melt unsalted butter in a saucepan and pour off the
clear liquid, discarding the milky solids.
Heat the clarified butter in a heavy frying pan. Season the steaks and fry
over a medium heat for approximately 5 minutes on each side. Remove and
keep warm.
Tip out the excess fat, add the unsalted butter and the shallots, and cook
gently for 5 minutes. Then add the red wine and reduce by half.
Add the stock and reduce by half. Check the seasoning, slip in the oysters
and their juices and simmer gently for approximately 30-40 seconds. Stir in
the parsley.
For the celeriac and horseradish compote, melt the butter in a small
saucepan and add the celeriac. Season and add a splash of water. Cover and
cook slowly for 15 minutes. Check the seasoning and stir in the
horseradish.
To serve, place each steak on a large plate, top with the oysters and pour
over the sauce.
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