Barolo Poached Fillet Steak with Celeriac Puree (Jamie Oliver) Recipe

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3.6 (8 Votes)
Barolo Poached Fillet Steak with Celeriac Puree (Jamie Oliver)
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Ingredients
9
Count
Nutrition
79
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. First peel the celeriac down to the white, smooth flesh. Cut into rough 1-inch (2 centimeter) dice. Half fill a large saucepan with salted water and bring to the boil. Take another pan, which will snugly fit your 4 steaks later, and add your chicken stock, wine, garlic, bunch of thyme, peppercorns and a pinch of salt. Bring this to the boil, then lower the heat to a gentle simmer. By this time your pan of boiling water should be ready, so add your celeriac, cover with a lid and boil fast for around 15 to 20 minutes until it's tender.
  2. Place your 4 steaks side by side into the simmering wine and stock, making sure they are covered well by the liquid. Add a little water if needed, but if the pan is nice and snug the steaks should be well covered. As soon as they are in the pan, it generally takes about 6 minutes to cook rare, 8 minutes for medium and 10 for medium to well done. Depending on the thickness of the steaks and how cold they were when you put them in, there's always a bit of leeway on the timing, so the best thing to do is give them a little pinch to check how soft they are in the middle. Cover the pan with a cartouche of greaseproof paper.
  3. When the steaks are cooked to your liking, remove them to a warm plate, cover and leave them to rest for a couple of minutes while you drain your cooked celeriac in a colander. Place it back in the pan, adding half the butter. Mash to a smooth puree and season well to taste.
  4. To make a light sauce, all you need is 2 wineglasses full of the poaching liquor - you can freeze the rest. Bring this to a fast boil, then remove the thyme and peppercorns and mash up the garlic, which will be soft and sweet. Allow to boil for a couple of minutes. Remove from the heat, season to taste and add the rest of the butter. Shake the pan lightly so the melted butter dissolves into the wine - this will make a shiny lightly thickened sauce. Do not re-boil as it will split. Serve each steak with a bit of mash and a little sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 78.88 Kcal (330 kJ)
Calories from fat 21.99 Kcal
% Daily Value*
Total Fat 2.44g 4%
Cholesterol 32.83mg 11%
Sodium 32.16mg 1%
Potassium 210.9mg 4%
Total Carbs 1.5g 0%
Sugars 0.05g 0%
Dietary Fiber 0.09g 0%
Protein 13.22g 26%
Vitamin C 1.4mg 2%
Iron 1.2mg 7%
Calcium 13.4mg 1%
Amount Per 100 g
Calories 127.48 Kcal (534 kJ)
Calories from fat 35.54 Kcal
% Daily Value*
Total Fat 3.95g 4%
Cholesterol 53.05mg 11%
Sodium 51.97mg 1%
Potassium 340.82mg 4%
Total Carbs 2.42g 0%
Sugars 0.08g 0%
Dietary Fiber 0.15g 0%
Protein 21.37g 26%
Vitamin C 2.3mg 2%
Iron 2mg 7%
Calcium 21.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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