Ingredients

• 100g/3½oz egg white (3 small free-range eggs whites)
• 500g-1kg/1lb 2oz-2lb 4oz fine salt
• 1 celeriac
• approx 650g/1lb 7oz
• 390g jar pickled walnuts
• 100g/3½oz tapioca flour
• vegetable oil
• for deep-frying
• olive oil
• for frying
• 1 fillet of beef on the bone
• 1 red chicory
• 1 white chicory
• 1 frisée lettuce
• 75g/2¾oz of blue cheese
• crumbled
• 1 tbsp 2.5cm/1in chopped chives
• 2 tbsp walnut oil
• for drizzling
• salt and freshly ground black pepper
• 300ml/10fl oz jus or beef gravy
• to serve
• 2 walnuts
• roughly chopped
• to serve

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Mix the egg whites and salt into a paste. Put the paste around the celeriac to form a salt crust and place on a baking tray. Bake for 1½ hours
• then set aside to cool completely. (This can be done the night before
• if preferred.).
• Drain the pickled walnuts
• reserving the liquid
• and blend in a food processor. Slowly add the liquid
• blending all the time
• until a thick
• smooth purée forms. Sieve the mixture into a clean bowl and set aside.
• For the celeriac chips
• break up the salt crust and discard. Cut the celeriac into chip-sized pieces and dust in the tapioca flour. Heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the celariac chips until golden
• then drain on kitchen paper.
• Heat a little olive oil in a frying pan over a high heat. Season the beef
• then fry for 2 minutes on each side
• or until done to your liking. Set aside to rest somewhere warm.
• Cut the base off the chicory and lettuce and remove the outer leaves. Separate the inner leaves and place in a large bowl. Sprinkle over the blue cheese and chives
• season and drizzle with a little walnut oil.
• To serve
• heat the jus until hot. Remove the bone from the beef fillet and slice the meat in half
• then place it on two warmed plates and spoon the jus over it. Add the chips and salad with a spoonful of walnut ketchup on the side. Sprinkle with chopped walnuts.