Fillet steak (Marc Fosh)

Fillet steak (Marc Fosh)

  • Recipe difficulty: Easy
  • 0 of 5
  • Serves: Up to 4 people

Made with these products:

Fillet steak

Marc Fosh's fillet steak with celeriac apple remoulade


Serves: 4


1. Seasonthe steaks, heat a spoonful of olive oil in a large non-stick frying pan. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan.

2. For the crust, place all of the ingredients into the chopper accessory and pulse several times until you are left with a nice, green crust.

3. Place the steaks on a shallow baking tray and spread a spoonful of the crust over each steak. Bake uncovered in the oven at 180ºC for about 5 minutes to crisp up the crust.

4. For the remoulade, use the Braun Multiquick hand blender’s compact kitchen machine with the fine shredding blades to shred the celeriac and apple.

5. Mix the mayonnaise with the grain mustard and chopped parsley. Add the dried celeriac, apple and lemon juice.

6. Serve the steaks with the remoulade as a side dish.


Marc Fosh’s tip

I always think of this as a summer dish. The combination of apple and celeriac is so fresh and light. One to impress your friends with.

This dish was prepared using the Braun Multiquick hand blender with its compact kitchen machine accessory with fine shredding blades and
chopper accessory.


• 4 fillet steaks, (about 180g each)

Herb crust ingredients

• 4 slices of stale bread made into crumbs
• 30g parmesan, grated
• Sprig of parsley, rosemary and basil
• 2 tablespoons of grain mustard
• 1 tablespoon of olive oil

Apple-celeriac remoulade ingredients

• 220g celeriac (½ small celeriac)
• Juice of ½ lemon
• 4 tablespoons of mayonnaise
• 1 teaspoon of coarse grain mustard
• 1 granny smith apple, quartered and cored
• 2 tablespoons of freshly chopped parsley
• Salt and pepper to taste

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