An elegant winter dish from Alissa Timoshkina
For the rémoulade:
2 tbsp sunflower oil
2 white onions, sliced into half-rings
1 small celeriac
1 small black or mooli (daikon) radish, or ½ if using a large one
4 tbsp crème fraîche
2 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp lemon juice, or to taste
A good pinch of sea salt flakes
2 tsp toasted and coarsely ground black peppercorns
For the steak:
4 good quality bavette steaks (the weight depends on your appetite)
50g unsalted butter
Sea salt flakes and freshly ground black pepper
A handful of flat leaf parsley leaves, to garnish
Heat the oil in a pan over a medium heat then add the onions, ensuring the oil is hot enough that they sizzle straight away. Add a small pinch of salt, reduce the heat and cook for 15 mins, until the onions are soft, golden and sweet, stirring occasionally.
While the onions are getting to the desired state, peel and julienne the celeriac and black radish or mooli. Set aside. Make the dressing by combining the crème fraîche with the mustard, vinegar, lemon juice, sea salt and black pepper.
Once the onions have cooked, let them cool down then mix them with the radish and celeriac and stir through the dressing. Taste and adjust the seasoning and acidity to your palate—the rémoulade should be quite creamy but also have a bit of a sharp edge to it.
In order to cook a perfect steak, you need to season it generously and let it spend the night in the refrigerator. However, it is absolutely essential that you bring it up to room temperature before frying. Get your pan smoking hot and fry the steak for 5 mins on each side for medium-rare, adding a knob of butter and a bit of salt and pepper at the very end. Let the steaks rest for 5 mins before serving.
To plate up: cut each steak into strips against the grain, place on a plate next to 2 heaped tbsp onions, radish and celeriac rémoulade and drop over a few parsley leaves to liven up this elegantly monochrome dish.
Recipe: Alissa Timoshkina