Celeriac steak wellington & spruce hollandaise

Winter I.P.A., serves 2

It's beginning to taste a lot like Christmas... This hearty celeriac steak wellington with spruce hollandaise is the perfect main course during or after the Holidays. Besides, it's full of Christmas trees - just like the suggested beer pairing.

Ingredients

  • ½ celeriac
  • Olive oil
  • Salt & pepper
  • 4 slices of puff pastry
  • 1 egg yolk, beaten
  • 1 knob of butter
  • 1 shallot, shredded
  • ½ garlic clove, crushed
  • 200 gr mixed mushrooms
  • 1 tbsp. spruce needles
  • ½ tbsp. capers, chopped
  • 2 tbsp. walnuts, chopped
  • 125 gr butter, melted
  • 4 peppercorns, crushed
  • 1½ tbsp. spruce needle vinegar
  • 2 tbsp. Winter I.P.A.
  • Pinch of salt
  • 2 pc. egg yolk
  • 1 tbsp. lemon juice

This is how you make it

 

  1. Preheat the oven to 200 ºC. Peel and slice the celeriac in round 1.5 cm slices and cover both sides in olive oil. Sprinkle with salt and pepper.
  2. Place the celeriac slices on a baking sheet and roast for 20 mins. Turn them around and roast for another 20 mins until golden brown.
  3. For the mushroom mixture, heat butter in a pan and braise the shallot, garlic and chopped spruce needles. Finely chop the mushrooms and add to the pan. Stir until all liquid is absorbed. Remove pan from heat and stir in the capers and walnuts. Season with salt and pepper and keep for later.
  4. Divide the mushrooms over the celeriac slices. Now evenly fold a sheet of puff pastry around each celeriac slice. Place the wellingtons on a greased oven dish and brush the puff pastry with egg yolk. Bake in the oven for about 20 mins at 200 ºC until golden brown.
  5. For the hollandaise, put the vinegar, beer, salt and pepper in a pan and reduce to 1/3 in about 4 minutes.
  6. Pour through a sieve and into a glass or stainless steel bowl. Place the bowl on a pan filled with a layer of water and put on the stove. Add the egg yolks and whisk for about 5 minutes to a thick sauce. Remove the bowl from heat and stir in the melted butter drop by drop. Season the sauce with salt, pepper and lemon juice and serve with your wellington.

Best enjoyed with Lowlander Winter I.P.A.

Learn how to make the spruce needle vinegar here