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I often wonder if eating steak is a man thing because, whilst my daughter and I are not that fussed, the boys in our house get very excited when it’s on the menu for dinner! When I do eat it though, I’ll take a rib-eye over anything else because that good amount of fat marbling through makes it easily the tastiest AIP choice. Try and remember to take your steak out of the fridge a good 20 minutes or so before cooking, if you don’t you may find that once the inside is cooked, the outside is overly so.
The simple act of placing a round of herb-packed fat on top of a pink-centred steak is a rewarding one. I’ve used duck fat but you could just as easily use lard. I don’t rate tallow for this recipe, though, it is rock solid on refrigeration and will chip, as opposed to slice.
Beef and celeriac with horseradish are fantastic together but bear in mind the mash has a good amount of horseradish for our taste but you may prefer a little less, or perhaps a little more. If you’re unsure about your feelings towards it, I suggest you start with one tablespoon and add more to suit you and your family’s own palate. And here’s a tip: keep some horseradish in the freezer — it’s easy to grate, will keep long after the season’s done and there is also less likelihood of you getting teary-eyed when you use it!
- For the thyme 'butter':
- 4 oz duck fat
- 1 large clove garlic, minced
- 1 tablespoon thyme leaves, chopped
- Generous pinch sea salt, lightly crushed
- For the mash:
- 1 medium (12 oz) celeriac, peeled and cut into 1-inch cubes
- 1 small (1½ lb) cauliflower, cut into large florets
- 2 tablespoons freshly grated horseradish
- 2 tablespoons duck fat
- Generous pinch sea salt
- For the steaks:
- 1 tablespoon avocado oil
- Pinch sea salt, lightly crushed
- 4 rib-eye steaks, at room temperature
- First, make the 'butter'. Put all ingredients into a medium bowl and mix together well. Spoon onto a small sheet of parchment paper, roll into a log and chill until firm. This can be frozen ahead of time and thawed when needed.
- For the purée, put the celeriac into a pan, half cover with water and then lay the cauliflower florets over the top. Place a lid on the pan and cook for 10-12 minutes or until tender. Drain the water from the pan and let it sit for a couple of minutes, with the lid on, to evaporate any excess liquid. Alternatively cook in a steamer. Now transfer to a food processor, add the horseradish, duck fat and sea salt, then blend until smooth. Mind your eyes when you open up the lid of your processor, if they are sensitive to newly chopped onions you may feel the same here too. Set the mash aside whilst you cook the steak.
- Heat a heavy frying pan until hot. Put the avocado oil onto a large plate, place the steaks over the top and turn to thinly coat on both sides. Sprinkle a little salt over the flesh and place into the hot frying pan. Turn the heat down to medium and leave for 3 minutes without moving or the meat will stick. Turn the steaks over and continue to cook for a further 2-3 minutes. This should give you a medium rare cooked piece, but bear in mind yours may be a different size and thickness to mine and may need more or less cooking time. Remove the steaks from the pan and allow to rest for 4-5 minutes on a large warmed plate.
- Put a couple of large spoonfuls of the purée onto each plate, top with the steak and a thick round of the thyme 'butter'.