Celeriac is in season and delicious eaten raw. This salad can be made up to 24 hours in advance an kept in the fridge. Bring it out of the fridge 20 minutes before service to bring it up to room temperature. Babette steak is a chip, but flavoursome cut of meat. It is best served rare as it gets very tough when cooked for too long.

Serves 2

 

Ingredients

  • 4 tablespoons of date syrup
  • 2 bavette steaks
  • For the remoulade:
  • 1 celeriac
  • 2 eggs, hard-boiled and grated
  • 2 tbl rapeseed oil
  • 1 tbl hazelnut oil
  • 1/2 tbl of Grainy mustard
  • 0.5 tbl cider vinegar
  • 1 cooked yolk, finely grated
  • Generous handful of chives, chopped
  • Squeeze of lemon juice
  • Salt and pepper to taste

Method

Rub the steaks with the date syrup and leave at room temperature for 20 minutes
For the remoulade:
Peel the celeriac and chop into thin strips, adding lemon juice to prevent it from turning brown
Combine with the other ingredients
Heat a pan to high heat and add a glut of oil
Season the steaks with salt and fry for 2 minutes on each side, leva to rest for a couple of minutes before slicing and serving on top of the remoulade
We decorated this dish with a chives oil (just blend a handful of chive with 100ml oil), but this is optional

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