Lamb Steaks Grand Veneur with Mashed Celeriac

Main Course

4

Number of People
Expensive

Cost
Medium

Difficulty
10 min

Preparation time
15 min

Cooking time
Nutritious & Delicious

Nutritious & Delicious

Nutritional Values

Whether it is good, healthy and convenient: in the kitchen, you want everything! With Nutritious & Delicious recipes, reconcile gustatory pleasure and balanced diet is finally easy. Tefal offers you innovative cooking appliances and unique recipes that maintain the best nutritional value of foods.

Ingredients

8 venison steaks (50 g each)
1 sprig fresh thyme
100 ml red wine
1 shallot, finely sliced
1 bulb celeriac, peeled and cut into cubes
400 ml beef stock (gel type)
2 tablespoons redcurrant jelly
150 ml low fat crème fraîche
Salt and pepper

Preparation

Marinate the seasoned lamb steaks with thyme, red wine and shallot. Place the lamb in the basket with the shallot, thyme and celeriac. Set the wine aside.

Steam for 15 minutes with the starter and the dessert. Meanwhile, in a saucepan, reduce the red wine until nearly dry. Add the stock and then the redcurrant jelly , heat gently until dissolved. Adjust the seasoning.

When the meat has finished cooking, put the celeriac through a vegetable mill or puree with a hand blender, add the crème fraîche. Put spoonfuls of mashed celeriac on each place and coat the lamb steaks in sauce.