Grilled Beef Scotch with Celeriac, Cavolo Nero and Salsa D’Accinghe

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare vegetables. Combine beef, first measure of rosemary and first measure of garlic in a small bowl with a drizzle of oil and set aside to marinate. Place mushrooms on prepared tray, season and set aside.
2. Heat a drizzle of oil and butter in a large fry-pan on medium-high heat. Once butter is foaming, add celeriac to pan with second measure of rosemary and whole garlic clove. Cook celeriac for about 3 minutes each side, until golden.
3. Transfer celeriac to mushroom tray and pour over remaining butter in pan. Reserve pan. Season and roast for about 15 minutes until tender. Wipe reserved pan and return to medium-high heat with a little more oil. Cook beef for 1-2 minutes each side until golden. Season, remove from pan and set aside. Reserve pan.
4. After vegetables initial cook time, remove from oven and add beef to tray, (move vegetables to one side) return to oven and cook beef for 3-4 minutes, (depending on thickness) for medium-rare, or until cooked to your liking. Set aside to rest, covered for about 5 minutes before slicing thinly against the grain.
5. Wipe reserved pan with a paper towel and return to medium-high heat with water. Bring to a simmer and add cavolo nero. Cook for 3-4 minutes until water has evaporated. Add third measure of garlic, lemon zest and juice and a pinch of salt. Cook a further 1-2 minutes until tender.
6. To serve, divide celeriac, mushrooms and cavolo nero between plates. Top with slices of beef scotch. Dollop over salsa d’acciughe and sprinkle with parsley.