Arum Nixon - Beef and Celeriac
with Black Pudding, Macadamia and Pernod
Seared Rib Eye with Pernod Sauce
450g whole rib eye steak, on the bone
300g beef bones, chopped
1 onion, finely diced
Oil, for frying
Salt and pepper, to taste
Celeriac and Apple Purée
½ medium celeriac, peeled and trimmed
1 Pink Lady apple
Apple wood smoking chips
Salt, to taste
Pickled Celeriac and Apple
50g celeriac, peeled and trimmed
1 small Pink Lady apple
70ml white vinegar
Juice of half a lemon
1 tbsp sugar
½ tbsp salt
Crispy Black Pudding
100g black pudding
Bronze fennel fronds
- For the Seared Rib Eye with Pernod Sauce, prepare beef by cutting rib eye fillet away from the bone, then set aside until needed. Chop trimmings and rib bone into small pieces. Heat a large frypan over a medium high heat, add a little oil and all of the beef bones and trimmings. Cook, stirring occasionally, until golden and well caramelised. Move the bones to one side of the pan and add the onion. Fry, stirring well, until softened.
- Add 200ml of the Pernod to the pan and allow to flame. Once the flames have subsided, stir the pan well to deglaze, scraping the base of the pan. Cook until the liquid has reduced to a sticky glaze, then add 500ml water. Reduce the heat to very low and simmer for 30 minutes.
- Strain the liquid through a fine sieve and place into a clean pan. Reduce the sauce further until it thickens slightly. Place the remaining Pernod in a small saucepan, heat and flame to burn off the alcohol. Add to the sauce, season well with salt and set aside, covered to keep warm, until ready to serve.
- For the Celeriac and Apple Purée, cut the celeriac into a 1cm dice and place in a medium saucepan, along with the milk. Bring to a simmer and cook for 5 minutes.
- Peel and core the apple, cut into 1cm dice and add to the saucepan. Cook until apple is soft, about a further 5 minutes. Strain the apple and celeriac through a fine sieve lined with muslin cloth, discarding the liquid. Gather up the edges of the muslin, twist loosely and gently press to squeeze out as much moisture as possible. Place the apple and celeriac into a blender, along with the butter and process on high speed until a smooth purée. Set aside in a medium bowl until needed.
- Place the cream in a small bowl and cover with cling film. Prepare a smoking gun with the apple wood chips and ignite. Once smoking, insert the nozzle of the smoking gun under the cling film and into the bowl. Allow the bowl to fill with smoke then remove the nozzle and reseal the cling film tightly. Set the cream aside to infuse, about 10 minutes.
- Once infused and the smoke has dissipated, uncover the bowl, add the cream to the purée and stir until smooth. Cover and set aside, keeping warm, until ready to serve.
- For the Pickled Celeriac and Apple, cut the apple and celeriac into 5mm wide matchsticks. Mix the remaining ingredients in a medium bowl until combined. Add the apple and celeriac, toss well to coat, and leave to pickle for 20 minutes. Once pickled, drain through a fine sieve and discard the liquid. Place the pickle in a small bowl and set aside until ready to serve.
- For the Seared Rib Eye, coat the fillet with a little of the oil and season well with salt and pepper. Heat a grill pan to very hot.
- Once the pan is hot, add the steak. Sear until caramelised, about 4 minutes each side for medium, or longer until cooked to your liking.
- Transfer the steak to a plate, cover loosely with foil and leave to rest, keeping warm, for at least 20 minutes.
- For the Crispy Black Pudding, crumble the black pudding into a small saucepan and place over a medium heat. Cook, stirring occasionally, until crispy, about 5 – 7 minutes. Remove from the pan and set aside to drain on paper towel until ready to seve.
- To serve, place a spoon of Celeriac and Apple Purée in the middle of each plate. Trim the steaks into thick rectangular portions and place on top of the purée. Scatter Crispy Black Pudding and Pickled Celeriac and Apple over each plate. Using a microplane, grate macadamias and lemon zest over dish and finish with a few bronze fennel fronds. Serve with Beef and Pernod Sauce in a jug on the side.