Preparation Time:10 minutes
Cooking Time:40 minutes
Level of Difficulty:Hard
Servings:4

Ingredients

• For the steak jus
• 4 tbsp olive oil
• 4 shallots, roughly chopped
• 1 carrot, roughly chopped
• 2 large onions, roughly chopped
• 1 leek, roughly chopped
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary
• 1 bulb of garlic, roughly chopped
• 500g beef trimmings
• 2 tbsp balsamic vinegar
• 4 tbsp red wine
• 4 tbsp passata or tomato juice
• 1 liter veal stock (ready made with the addition of a few fresh herbs is fine)
• 1 liter beef stock (ready made with the addition of a few fresh herbs is fine)
• 2 tbsp soy sauce
• For the mashed potatoes
• 8 rooster potatoes, peeled and cut into quarters
• For the rib-eye steak
• 4 x 600g rib-eye steaks (see below)
• For the garnish
• For the Shanahan's dry rub
• 50g dried oregano
• 25g marjoram
• 1 tsp paprika
• 1 tsp coriander seeds
• 25g onion powder
• 25g garlic granules
• 25g fresh ground black pepper
• For the celeriac puree
• 1 tbsp olive oil
• 50g salted butter
• 250g celeriac, peeled and cut into chunks
• 4 medium-sized shallots, peeled and chopped
• the white part of l leek, washed and chopped
• 150ml vegetable stock (readymade is fine)
• 100ml double cream
• For the caramelised onions
• 2 tbsp water
• 15 onions, finely chopped
• 25m1 soy sauce
• 25ml Worcestershire sauce
• 55ml steak jus
• 55ml Harvey's Bristol Cream
• 1/2 tbsp Shanahan's dry rub
• For the celeriac whipped potatoes
• 50g salted butter, diced
• 100ml double cream
• 100ml milk
• about 800g mashed potato
• about 500g celeriac puree

Method

1. For the steak jus: Put the olive oil into a medium-sized pan over a high heat and saute the shallots, carrots, onions, leeks, herbs, garlic and beef trimmings until they are a golden brown colour. Add the vinegar, wine and passata and reduce the liquid until it is almost dry. Add the veal and beef stocks, bring everything to the boil and remove any scum that forms on the surface. Keep simmering and reduce the liquid by half. Add the soy and Worcestershire sauces, taste the jus and adjust the seasoning if necessary. Pass the jus through a sieve, return it to a clean pot and reduce it until it is of a consistency to coat the back of a spoon
2. For the Shanahan's dry rub: Place all the ingredients in a food processor and blitz them until they resemble fine sand. (lf Maldon sea salt is not available. use rock salt but reduce the amount by half, as rock salt is saltier than Maldon.)
3. For the caramelised onions: For this, you will need a heavy-based pot that is large enough to hold all the chopped onions. Heat the water in the pan over a high heal and add the onions - the water will prevent the onions burning. When the onions start to break down and become transparent and soft, turn the heat down to medium. Mix the soy sauce, Worcestershire sauce, steak jus and Harvey's Bristol Cream together. Gradually add this liquid to the onions, allowing the moisture to evaporate. This will take time so do not rush it. When the onions start to take caramelised colour and you have used about three-quarters of the liquid, add the Shanahan's dry rub. Stir the pan occasionally to prevent the onions sticking to the bottom. Gradually add the rest of the liquid until is it all used up. Add the diced butter, piece by piece, and. when it has all melted, the onions should have a dark brown colour.
4. Remove the pan from the heat and spread the caramelised onions out on a flat baking tray to allow them to cool slightly before serving. (lf you have any caramelised onions left, they are great spread on beef sandwiches with fresh horseradish.)
5. For the mashed potatoes: Put the potatoes and salt into a medium-sized pan of water, bring them to the boil, reduce the heat and simmer for about 20 minutes, until they are tender. Drain the potatoes and mash them. For an even smoother consistency, push the mashed potato through a sieve. While the potatoes are still warm, wrap them in cling film and store them in the fridge until you are almost ready to dish up
6. For the celeriac puree: Heat the olive oil and butter in a frying pan and sauté the celeriac, shallots and leek over a medium heat for a few minutes. Add the stock and cream to the pan and continue to cook for another 10 minutes, until the vegetables are soft, put the contents of the pan into a food processor and blitz the mixture until it is smooth. Add the salt and pepper
7. For the celeriac whipped potatoes: Put the butter, cream and milk into a medium-sized saucepan and bring it to the boil. Remove the cling film from the mashed potato, add it to the pan and beat the mixture until it becomes smooth and creamy. Now add the celeriac puree, mix well and add white pepper to taste. The texture should be firm and not at all runny