Prep time – 15 mins

Cook time – 20 mins

Serving 2-3 Pax

For the Mash

¼ cup chopped butternut squash

¼ cup chopped celeriac

¼ cup chopped sweet potato

¼ cup chopped carrots

½ medium red onion (sliced)

2 cloves garlic (Chopped in half)

¼ teaspoon pink Himalayan salt

¼ teaspoon ground pepper

¼ cup Almond milk (Or plant- based milk of choice)

Celeriac and Chilli Jam (Sauce)

2 tablespoons Extra Virgin Olive oil

½ medium red onion

¼ cup chopped celeriac

½ teaspoon dried basil

½ teaspoon dried chives

½ teaspoon white or black prepper

150ml water/stock of choice

1 Tbsp Coconut Aminos

2 bulbs spring onion

For the Steak

4 pieces Beef Fillet (Approx 100 grams each)

1 tablespoon Olive oil

½ teaspoon salt

½ teaspoon of black pepper

2 cups or Broccolini or Green beans (Another side vegetable – Optional)

1. For the Mash – Add all the mash ingredients to your steamer and cook until soft (Approx. 20mins)

2. To make the sauce – Add the oil into a cast iron or steel pan, add the onions, celeriac, chili and leave to cook for 2-3 minutes before adding the mushrooms, stir and cook on low heat for approx. 5 mins.

3. Add in all your dried herbs and salt and pepper stir and add your water leave to cook for another 5 mins while you finish the mash.

4. Add the coconut aminos and turn the heat on low leave sauce to develop for another 5 minutes while you work on your mash.

5. In a separate mixing bowl cover your steak in the oil, salt and pepper and add to a hot non stick pan / cook for 4 mins each side on medium heat for a ‘medium cooked’ steak

6. Take your cooked vegetables garlic and onion from the steamer and transfer over to a blender or food processor.

7. You can now add some Broccolini or green beans to the steamer to cook while you finish the mash. Leave to cook for 5-8mins

8. Add the salt, pepper and almond milk and pulse until creamy around 3-4 mins.

9. Turn off the sauce heat and throw in half of the spring onion and mix well.

10. Start to assemble the plate, starting with the vegetable mash, placing your steak on top and then your green beans or broccolini on the side. Cover your steak in sauce as desired.

11. Sprinkle with remaining spring onion to serve.