Steak Sandwich with Horseradish, Chive & Celeriac Remoulade
"Spare no expense on a good steak for this dish, and cook it well. Find your favourite bread - something with integrity, bite and flavour but not too much. Slice it thick but not too thick, and take a bit of time to make the remoulade - it’ll give the whole thing much-desired freshness and crunch."
Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.
Steak Sandwich with Horseradish, Chive & Celeriac Remoulade
"Spare no expense on a good steak for this dish, and cook it well. Find your favourite bread - something with integrity, bite and flavour but not too much. Slice it thick but not too thick, and take a bit of time to make the remoulade - it’ll give the whole thing much-desired freshness and crunch."
Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.
- Serves: 2
- Prepare: 20 Minutes
- Cook: 12 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
For The Sandwich
- 400g steak (we prefer sirloin)
- 1tbsp olive oil
- 4 thick slices of sourdough
- small bunch of washed rocket or other bitter greens
- salt
- pepper
For The Chive Cream
- 150g sour cream
- 2tbsp freshly grated peeled horseradish (or 3tbsp shop-bought horseradish cream)
- 1tbsp oliver oil
- bunch of chives (finely chopped 20g)
- ½ lemon, juiced
- salt
- pepper
Method
- Bring the steaks out of the fridge about 15-20 minutes before you are going to cook them. Combine the celeriac matchsticks with half a teaspoon of salt, mix really well and set aside on a colander to drain for at least 30 minutes so they soften and start to release some of their liquid
- In a small bowl, mix together all the ingredients for the chive cream
- Set a heavy-bottomed frying pan on the heat (medium-high is best). Add the oil to the pan and, when it starts to smoke a little, add the steaks, press down with the back of a spatula and fry for 2-3 minutes. Flip and repeat on the other side (this will produce a medium-rare steak but if you want it more well done, a couple of extra minutes on each side will do it). While the steak is frying, pop the sourdough slices into the toaster. When they are done, top two of them with a heaped tablespoon of the chive cream and spread around. Mix the celeriac into the rest of the chive cream and mix well
- Top the creamed bread slices with a handful of rocket. Slice the steak and place on top of the rocket, then add a layer of celeriac remoulade, close with the top slice of toasted sourdough and press down. Dig in – or wrap and take on a picnic
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
-
Grass fed beef can contain up to four times more Vitamin E, a valuable anti-oxidant, than conventional beef. Vitamin E has a vital role repairing cell damage, protecting our health against the effects of ageing and chronic inflammation. Grass fed organic beef is generally lower in saturated fat than conventional beef and therefore is a good meat choice, once weekly, to ensure you can still benefit from its valuable nutrients like high quality protein, iron and Vitamin B12. There are also several other reasons why choosing organic beef is a good idea. Grass fed beef are vital for natural ecosystems to thrive, no pesticides and fertilisers on the land and high animal welfare in organic systems (medicines are only used when absolutely necessary, unlike in the farming of conventional beef animals having a detrimental effect on our health).
-
By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
-
Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
-
Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.
-
The difference between beef and dairy cattle is that they are different breeds of the same species, cows. Dairy cattle produce milk, are thinner and longer whereas beef cattle are more muscular and have a stouter shape.