📌 Recipe: Beef steak with winter herb butter & celeriac puree 🥩 Perfect for a sophisticated winter dish with wine accompaniment
🍷 Perfect wine pairing for beef steak with herb butter
1. cabernet sauvignon (e.g. Napa Valley, California or Bordeaux, France)
✔ Why does it fit perfectly?
- Strong tannins support the structure of the steak
- Flavours of cassis, black cherries & vanilla harmonise with the herb butter
- Dark fruit & fine roasted flavours match the Maillard aromas of the roasted meat
➡ Tip: A mature Bordeaux from Médoc or a Cabernet Sauvignon from California brings elegance and depth to the pairing.
2. malbec (e.g. from Argentina, Mendoza)
✔ Why is Malbec a great choice?
- Silky texture & medium acidity – ideal with butter & steak
- Dark fruit notes (plum, blackberry, black cherry) emphasise the roasted aroma
- Chocolate & spicy notes complement the flavour of the dish
➡ Tip: A Malbec from Mendoza aged for 5-7 years goes perfectly with this combination.
3. syrah/shiraz (e.g. from the northern Rhône or Australia)
✔ Why does Syrah work so well?
- Peppery flavour & dark fruit go perfectly with herb butter
- Silky tannins & a smoky note complement the roasted flavours of the steak
- Full structure & slight acidity balance out the creamy consistency of the celeriac puree
➡ Tip: A northern Rhône Syrah (Côte-Rôtie) or an Australian Shiraz from the Barossa Valley adds flavour and intensity.
Beef steak with winter herb butter & celeriac puree
A juicy beef steak, flavored with homemade herb butter, served with a creamy, slightly sweet celery puree – this combination is ideal for cold winter days. Celery adds a pleasant earthiness, while the herb butter with rosemary & thyme takes the steak to a new level of flavor.
Cooking utensils
- 1 Pan for the steak
- 1 Pot for the puree
- 1 Knife & chopping board
- Masher or potato masher
Ingredients
- 2 Beef steaks (approx. 200 g each)
- Salt & black pepper
- 2 EL Olive oil
- 1 EL Butter
For the herb butter:
- 50 g soft butter
- 1 Garlic clove (chopped)
- 1 TL Rosemary (chopped)
- 1 TL Thyme (chopped)
- 1 TL Lemon juice
- Salt & pepper
For the celeriac puree:
- 1 small celeriac
- 200 ml Milk
- 1 EL Butter
- Salt & nutmeg
Preparation
- Prepare the steak: remove from the fridge 30 minutes before cooking.
- Mix the herb butter: Mix all the ingredients together & chill.
- Cook the celeriac puree: Peel the celeriac, cut into pieces, cook in milk & water. Then puree with butter & nutmeg.
- Brown the steak: Heat the oil in a hot pan and fry the steak for 2-3 minutes on each side, depending on the degree of doneness.
- Leave to rest: Leave the steak with the butter flake to rest for 5 minutes.
- Serve: Serve with herb butter & celeriac puree.
Nutritional values per portion
Calories: 700kcalCarbohydrates: 30gProtein: 45gFat: 40g
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