The celeriac remoulade also works well with roast ham in a sandwich.
Roast Beef Ciabatta with Celeriac Remoulade
Food Main Courses British French
Instead of beef and horseradish, try this new spin with earthy celeriac.
1kg striploin of beef, trimmed of fat
20ml sunflower oil
5g salt and pepper
150g rocket, washed and dried
450g celeriac, skin removed
10g thyme, leaves picked
250ml Hellmann’s Real Mayonnaise
45ml Colman’s Horseradish Sauce
- Preheat the oven to 200C. Place the beef into a Gastronorm tray, cover in the oil and 5g seasoning, then place in the oven. Cook for 10 mins, then reduce the heat to 180C. Cook for a further 30 mins or until the desired temperature has been reached. Allow to rest and chill before slicing thinly. Store in the fridge until required.
- Julienne the celeriac and place in a mixing bowl. Add the thyme leaves, 200ml Hellmann’s Real Mayonnaise, Colman’s Horseradish Sauce and 3g salt to the celeriac and mix together. Store in the fridge until required.
- When ready to serve, cut the ciabattas in half. On the base of each piece, add 35g celeriac remoulade, 90g of beef and 15g rocket. Spread the remaining 50ml mayonnaise across the top layers of ciabatta. Serve.