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Beef with Huntsman Sauce, Mini Carrots and Sweet Potato-Celeriac Puree Recipe
Beef with Huntsman Sauce, Mini Carrots and Sweet Potato-Celeriac Puree
Guy Martin, Restaurant Le Grand Véfour, Paris
Guy Martin, Restaurant Le Grand Véfour, Paris
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: Less than 30 minutes

Difficulty: Easy
Chef's Note

Guy Martin developed this recipe to showcase Tipiak's Sauce Veneur, or Huntsman Sauce, a quick way to add a festive note to a simple pan-grilled steak.To make your own huntsman sauce, click here for the recipe.

For 4 servings

- 4 thick beef steaks - 140 g each
- 1 splash of olive oil
- salt & fresh pepper

- 16 mini carrots
- 10 ml / 2 tsp. water
- 10 g honey
- 15 g butter

Sweet potato & celeriac puree
- 300 g sweet potato
- 100 g celeriac
- 5 g four spices
- 1 litre / 4 cups whole milk
- 50 g butter
- salt & fresh pepper

- 80 g huntsman sauce - homemade or Tipiak
- 5 ml / 1 tsp. balsamic vinegar reduced
- 30 g butter
  1.  Peel the mini carrots, leaving the green part on.
  2. In a skillet, heat the honey and add the carrots. Sauté for 1 minute. Add the water and reduce. At the end of the cooking, add the butter, salt and pepper. Keep hot.
  3. Peel the sweet potato and celeriac and cut into even pieces.
  4. Place the milk in a saucepan with the spices, sweet potato and celeriac. Cook together gently for 15 minutes until the vegetables are soft.
  5. Drain the vegetables and purée in a blender. Add the butter and correct the seasoning. 

Sauce and finishing

  1. Heat the huntsman sauce and add the reduced balsamic vinegar.
  2. Whisk in the softened butter. 
  3. Heat a little olive oil in a skillet.
  4. Salt the beef and place it immediately into the hot skillet. Cook for 2-3 minutes on each side for medium-rare (depending on the thickness).

Presentation suggestion

  1. Place a line of sauce on the plate and place the beef on top.
  2. On the side, place a few spoonfuls of sweet potato-celeriac puree and garnish with 4 mini carrots. 
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