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This salad is simple but it’s a firm favourite of ours. Roquefort is the king of the blue cheeses!
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Serves 2 – 3
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Preparation time 15 minutes, cooking time 30 minutes
Ingredients
- 2 British beef lean rump steaks (about 150g each), patted dry
- 1½ tbsp essential Waitrose olive oil
- 4-5 thyme sprigs
- ½ celeriac (about 300g), peeled and cut into 1cm dice
- 2½ tbsp essential Waitrose red wine vinegar
- 25g walnut halves
- 1 tbsp essential Waitrose redcurrant jelly
- 140g pack red chicory, broken into leaves
- 30g roquefort, pulled into small chunks
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Method
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Preheat the oven to 220°C, gas mark 7. Rub the steaks with ½ tbsp oil and a couple of thyme sprigs; season and set aside. Toss together the celeriac, ½ tbsp vinegar and the remaining 1 tbsp oil and thyme sprigs; season. Roast on a baking tray for 20-25 minutes, until pale golden and tender. Add the walnuts to the tray for the last 3 minutes.
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Sear the steaks in a hot frying pan for 2 minutes on each side, until dark golden on the outside but soft to the touch when prodded. Remove the pan from the heat, then add the redcurrant jelly and the remaining 2 tbsp vinegar. Cover and set aside for a few minutes to let the meat rest; shake the pan now and then to let the jelly melt into the juices.
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Discard the thyme stalks from the celeriac, then toss the celeriac with the chicory, cheese and some of the pan dressing. Slice the steak and serve on top of the salad, drizzled with the rest of the dressing.
Pair with…
Le Reveil Cabernet Sauvignon Vin de France
Proudly announcing the arrival of each new day, the cockerel - a national symbol of France - cannot easily be ignored. And neither can Le Réveil Cabernet Sauvignon; a soft, fruity and satisfying wine showcasing the beguiling blackcurrant and blackberry aromas of this famous grape variety. Awaken your senses by pairing this wine with a platter of charcuterie, steak frites, or a hearty casserole.
Buy from the Waitrose cellar
