Chargrilled Steak and Sweet Garlic Celeriac Chips with Roast Button Mushrooms and Red Wine Jus

Griddle rump steak and roast garlic celeriac chips, button mushrooms, and a red wine reduction for a flavorful dinner.

Dinner Meat Red Wine Celeriac Steak Low Carb

Estimated Nutrition

Calories

812.5

kcal / serving

812.5 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

52.8g

per serving

52.8 g total

Protein

33.4g

per serving

33.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

null

Liquids

100

Red Wine

null

Meat

125

Rump Steak

null

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

crushed

OilsFats

tbsp

Olive Oil

for brushing meat

tbsp

Olive Oil

for drizzling

Vegetables

0.5

piece

Celeriac

peeled and cut into chips

piece

Chestnut Mushrooms

whole

Method

Preheat the oven to 180°C.

Brush the steak with oil and season with salt and pepper.

Griddle the steak in a smoking hot pan for 2–3 minutes per side and let it rest.

Place celeriac chips on a baking sheet, drizzle with oil, season, and scatter garlic on top.

Roast celeriac for 12–15 minutes until golden-brown and crisp.

Melt butter in an ovenproof pan and fry mushrooms for 2–3 minutes.

Transfer mushrooms to the oven to roast for 8–10 minutes.

Deglaze the steak pan with red wine and reduce by half over high heat.

Serve steak with celeriac chips and mushrooms, spooning the jus around the plate.