Escalopes are thin slices of meat without any bone, typically a special cut of veal from the leg that is coated, fried, and served in a sauce. This recipe is for Beef Escalopes with Piquant Sauce and Celeriac Mash, the thinly sliced beef steaks are coated in flour and fried in sizzling butter and oil until golden. The tangy piquant sauce has a robust lemon flavour, with capers and parsley.
Beef Escalopes with Piquant Sauce and Celeriac Mash Recipe
Serves 4
Ingredients:
1 tbsp olive oil
600g fillet or sirloin steak, thinly sliced
¼ cup plain flour
Piquant Sauce
2 tbsp capers, rinsed
1 large lemon, juiced
½ cup chicken stock
⅓ cup flat-leaf parsley leaves, roughly chopped
Celeriac Mash
1 large celeriac (about 800g), peeled, chopped
4 potatoes, peeled, chopped
40g butter
½ cup thickened cream
⅓ cup finely grated parmesan
Method:
To make Celeriac Mash, place celeriac and potatoes in a large saucepan and cover with water. Place over high heat and bring to the boil. Reduce heat to medium-high and simmer for 20 minutes or until potatoes and celeriac are soft. Drain and mash. Add 20g butter, cream and parmesan. Mash until well combined and smooth.
Heat 2 tsp olive oil and 10g butter in a non-stick frying pan over medium heat. When butter has melted and is sizzling, lightly coat 2-3 escalopes with flour. Add to pan and cook for 2 minutes on each side or until golden. Transfer to a large plate and cover to keep warm. Repeat with remaining oil, butter and escalopes.
Add capers to frying pan and cook for 1 minute or until slightly crisp. Add lemon juice and stock, stirring sediment from base of pan. Cook, stirring, until mixture comes to the boil. Add parsley and stir until combined. Season with salt and pepper.
Serve beef escalopes on top of celeriac mash and drizzle with piquant sauce.
