Beef Escalopes with Piquant Sauce and Celeriac Mash

By Dixie Elliott

Beef Escalopes with Piquant Sauce and Celeriac Mash

Beef Escalopes with Piquant Sauce and Celeriac Mash recipe, brought to you by MiNDFOOD. Learn how to make this dish yourself!


Serves 4

1 large celeriac (about 800g), peeled, chopped

4 potatoes, peeled, chopped

40g butter

½ cup thickened cream

⅓ cup finely grated parmesan

1 tbsp olive oil

600g fillet or sirloin steak, thinly sliced

¼ cup plain flour

2 tbsp capers, rinsed

1 large lemon, juiced

½ cup chicken stock

⅓ cup flat-leaf parsley leaves, roughly chopped


1 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.

2 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.

3 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.


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