What you'll need

Serves 2 (meals)

• 2 sirloin steaks, about 180g each
• 1 tablespoon olive oil
• Salt and black pepper
• 200g celeriac bulb, peeled and cut into chunks
• 1 teaspoon horseradish
• 2 tablespoons light sour cream
• 2 teaspoons chopped fresh chives

The easy bit

1. Season the steaks with the oil, salt and pepper and set aside.
2. Place the celeriac in a saucepan and cover with water, bring to a boil and cook until tender,about 10 minutes.
3. Meanwhile, mix together the horseradish, sour cream and chives and set aside.
4. Preheat oven to 180ºC.
5. Heat a grill plate or frying pan until smoking hot, add the steak and seal the meat on both sides - this will help keep in the juices.
6. Transfer to the oven and cook until done to your liking.
7. Drain the celeriac and lightly mash with a fork. Season to taste with salt and pepper.
8. Place the mash on a plate, then top with the steak and a dollop of horseradish cream.
9. Serve with a green side salad.

Tip: If celeriac is unavailable, you can use cauliflower instead.