Beef with salt roasted celeriac and walnut Gorgonzola pesto
1 large celeriac, trimmed (about 1kg)
2 tbs extra virgin olive oil
1 tsp sea salt
1kg piece beef filet
100g walnut pieces
1/2 bunch flat leaf parsley
2 tbs green olives
2 anchovy fillets, drained and chopped
1 tbsp balsamic vinegar
55g gorgonzola cheese
2 cups Autumn salad leaves, such as radicchio, red oak leaf, red chicory
salt and pepper
Preheat oven to 200c/180c fan-forced and line a baking tray with baking parchment. Make the pesto. Place the walnuts, parsley, olives, anchovies and some pepper in a food processor and blend until smooth. Blend in the oil, half the balsamic vinegar and then stir in the gorgonzola. Season to taste and set aside.
Peel the celeriac and cut in half, then cut each half into 1 cm thick slices. Combine the oil and salt and rub all over the celeriac pieces. Arrange on the prepared tray and roast for 30 minutes until charred and softened.
Meanwhile, season the beef fillet. Heat an oven-proof frying pan over a high heat and when hot add the beef. Sear for 5 minutes until browned all over. Transfer to the oven and cook for 10 minutes. Remove from the oven and rest for 5 minutes.
Cut the beef into 6 thick steaks and arrange on a second baking tray. Spoon the pesto onto each steak and return to the oven for 5 minutes until the beef is cooked perfectly and the pesto golden.
Divide the celeriac between plates and top with the beef steaks. Spoon over any pan juices and serve with some mixed salad leaves.
© photo Ian Wallace
© recipe Louise Pickford
First published by Taste.com.au