Veal Steaks with Blue Cheese Rarebit, Roasted Celeriac & Rosemary Sauce

Name: Veal Steaks with Blue Cheese Rarebit, Roasted Celeriac & Rosemary Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 675 g (1½ lb) celeriac, peeled & cut into batons 10 x 2 x 2 cm (4 x ¾ x ¾ in); 450 ml (¾ pint, 1¾ cups) Reduced Meat Stock; 90 ml (3 fl oz, ⅓ cup) vegetable oil; 100 ml (3⅓ fl oz, ½ cup) light beer; 4 x 150 g (5 oz) veal fillet steaks (or veal chops); Salt & freshly ground black pepper; 25 g (1 oz, 2 tablespoons) unsalted butter; 2 shallots, finely chopped; 2 teaspoons mustard; 200 g (7 oz, scant 1 cup) Dunsyre Blue, finely diced; 150 ml (¼ pint, ⅔ cup) red wine; 1 tablespoon chopped fresh rosemary

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

A cheese rarebit is a peculiarly English dish that dates back at least to the time of Shakespeare. I came across this 18th-century recipe for blue cheese rarebit in an old cookery book. I like to make it with one of my favourite cheeses, Scottish Dunsyre Blue.

Ingredients

675 g (1½ lb) celeriac, peeled & cut into batons 10 x 2 x 2 cm (4 x ¾ x ¾ in)
90 ml (

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 200°C, 400°F, gas 6. Blanch the celeriac batons in boiling salted water for 2-3 minutes, then drain well in a colander. Place on a baking tray, toss with half the oil and bake for