- To make the celeriac puree, melt the butter in a heavy based saucepan over medium heat, then add the shallot and garlic and cook for 3-5 minutes, until softened. Add the celeriac and cook for 5 minutes, then pour in 2 ½ Tbsp water and cook for a further 8-10 minutes, until the celeriac is tender. Transfer to a blender with the lemon zest and juice and blend to combine. Add the cream and blend to mix in. Continue to blend, slowly adding the olive oil to emulsify. Press through a fine-meshed sieve into a bowl and season with salt and pepper to taste. Cover and keep warm.
- Heat a chargrill pan over medium heat. Season the steaks and drizzle over the olive oil. Grill the steaks for 2-3 minutes, until lightly charred, then rotate to create cross-hatched grill marks and cook for a further 1 minute. Turn over and repeat the process. This will result in rare to medium-rare steaks.
- Place the steaks on serving plates and sprinkle with chives, then grate over horseradish, to taste. Serve with the celeriac puree and lemon halves.
Recipe from eatwell.co.nz