The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Denver Steaks with Parmentier Celeriac
This is an absolute show-stopper. Sizzle tender British Denver steaks till golden, then finish in the oven till succulent and juicy. Pair with crispy roasted celeriac, flecked with parsley. A side of creamed spinach to pack in the greens. Sweet roasted vine tomatoes, drizzled with aged balsamic, take it to the next level.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 800g celeriac (Celery)
- 4 Denver steaks
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200g baby tomatoes
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 160g baby spinach
- 2 garlic clove
- 1 onion
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 421
Protein: 42g
Carbs: 12g
Fat: 23g
British Denver Steaks with Parmentier Celeriac
This is an absolute show-stopper. Sizzle tender British Denver steaks till golden, then finish in the oven till succulent and juicy. Pair with crispy roasted celeriac, flecked with parsley. A side of creamed spinach to pack in the greens. Sweet roasted vine tomatoes, drizzled with aged balsamic, take it to the next level.
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Cooking Instructions
Before you start
- Preheat the oven to 230C / fan 210C / gas mark 8
- Line a baking tray with parchment paper
- Pull out a peeler, a sieve & a large frying pan
Roast the celeriac
- Remove the steaks from the fridge to bring up to room temperature. Season both sides with salt and pepper
- Peel and dice the celeriac into 2cm chunks, then add to the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Do the prep
- Meanwhile, roughly chop the parsley. Finely slice the onion and garlic. Rinse the spinach
Add the tomatoes
- In the final 10 mins, add the tomatoes to the celeriac tray and roast until soft
- Meanwhile, heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well)
- Quickly seal the edges of the steaks, then remove from the pan and leave to rest
Make the creamed spinach
- Reheat the steak pan with 1 tbsp oil on medium heat. Once hot, add the onion and garlic and cook for 3-4 mins. Season with salt and pepper
- Add the spinach and almond cream and simmer for 2-3 mins, until wilted and thickened. Taste and season if needed
Last bits & plate up
- When ready, toss the garlic herb paste and parsley through the roasted celeriac
- Slice the steaks against the grain
- Serve the celeriac onto plates, with the tomatoes and creamed spinach alongside. Top with the sliced steak
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