Steak with gratin celeriac puree

Name: steak with gratin celeriac puree
Total time: 30 min
Yield: 4
Ingredients: 800 gram celeriac; 2 tablespoons olive oil; 50 gram unpolished rice; 1 teaspoon cinnamon; 100 gram blue cheese; 2.5 tablespoons shaved almonds; 4 pieces steak of about 140 grams; 25 gram butter; 200 ml water

Ingredients

Directions

Make sure the steaks are at room temperature.
Cut the celeriac into slices of two cm thick.
Cut the peel off the slices and cut the slices into cubes.
Disintegrate the blue-blue cheese Heat the olive oil in a pan and fry the cubes of celeriac, stirring for three minutes on medium high heat.
Spoon the rice, cinnamon, salt and freshly ground pepper and pour in the water.
Cook the celeriac gently in ten minutes.
In the meantime, preheat the oven to 200 ° C.
Mix the celeriac in the pan with the blender to a smooth puree.
Let the mash cook for a few minutes if necessary to get a little thicker.
Spoon the celeriac puree into a greased low oven dish and sprinkle the blue cheese and almonds over it.
Slide the dish into the oven and let the cheese melt in ten minutes and the almonds turn golden brown.
Rub the steaks with salt and freshly ground black pepper.
Heat the butter in a frying pan until the foam dries.
Fry the steaks in four to six minutes brown and rosé inside.
Serve the steak with the gratin celeriac puree and a green salad.