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Beef with Roasted Celeriac and Orange Sauce

Pan-seared rump steaks served with spicy roasted celeriac cubes and a rich, citrus-infused mushroom and tarragon sauce.

BeefMain CourseHigh ProteinCeleriacSteakOrange Sauce
Estimated Nutrition
Calories
780.1
kcal / serving
3120.5 kcal total
Carbs
16.3g
per serving
65.2 g total
Fat
50.6g
per serving
202.4 g total
Protein
55.7g
per serving
222.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tomato Puré
Dairy
14.2
g
Unsalted Butter
Fruits
1
piece
Orange
zest and juice
Liquids
50
ml
White Wine
150
ml
Beef Stock
fresh
1
splash
Orange Liqueur
Meat
4
piece
Rump Steak
225g each
NutsSeeds
1
item
Salt
for seasoning
1
item
Black Pepper
freshly ground
1
tbsp
Chili Powder
1
clove
Garlic
sliced
1
tbsp
Tarragon
fresh, chopped
OilsFats
30
ml
Olive Oil
45
ml
Vegetable Oil
Vegetables
1
piece
Celeriac
peeled and cut into cubes
8
piece
Shallot
chopped
100
g
Shiitake Mushroom
fresh, sliced

Method

1
2
3
4
5
6
7
8
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