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Steak Sandwich with Horseradish, Chive & Celeriac Remoulade

"Spare no expense on a good steak for this dish, and cook it well. Find your favourite bread - something with integrity, bite and flavour but not too much. Slice it thick but not too thick, and take a bit of time to make the remoulade - it’ll give the whole thing much-desired freshness and crunch."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

Steak Sandwich with Horseradish, Chive & Celeriac Remoulade

"Spare no expense on a good steak for this dish, and cook it well. Find your favourite bread - something with integrity, bite and flavour but not too much. Slice it thick but not too thick, and take a bit of time to make the remoulade - it’ll give the whole thing much-desired freshness and crunch."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

  • Serves: 2
  • Prepare: 20 Minutes
  • Cook: 12 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Ingredients

FOR THE SANDWICH

FOR THE CHIVE CREAM

  • 150g sour cream
  • 2tbsp freshly grated peeled horseradish (or 3tbsp shop-bought horseradish cream)
  • 1tbsp oliver oil
  • bunch of chives (finely chopped 20g)
  • ½ lemon, juiced
  • salt
  • pepper

 

 

Method

  1. Bring the steaks out of the fridge about 15-20 minutes before you are going to cook them. Combine the celeriac matchsticks with half a teaspoon of salt, mix really well and set aside on a colander to drain for at least 30 minutes so they soften and start to release some of their liquid
  2. In a small bowl, mix together all the ingredients for the chive cream
  3. Set a heavy-bottomed frying pan on the heat (medium-high is best). Add the oil to the pan and, when it starts to smoke a little, add the steaks, press down with the back of a spatula and fry for 2-3 minutes. Flip and repeat on the other side (this will produce a medium-rare steak but if you want it more well done, a couple of extra minutes on each side will do it). While the steak is frying, pop the sourdough slices into the toaster. When they are done, top two of them with a heaped tablespoon of the chive cream and spread around. Mix the celeriac into the rest of the chive cream and mix well
  4. Top the creamed bread slices with a handful of rocket. Slice the steak and place on top of the rocket, then add a layer of celeriac remoulade, close with the top slice of toasted sourdough and press down. Dig in – or wrap and take on a picnic
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Frequently asked questions

  • There are a number of studies that suggest organic beef is a healthier option - higher in Omega 3, Amino Acids and Healthy Fats (lower in Saturated fats). There are also several other reasons why choosing organic beef is a good idea. They range from the contribution of organic beef to climate change (grass fed beef also supports a farming system which restores goodness to the soil), animal welfare and the use of pesticides and medicines used in the farming of conventional beef animals having a detrimental effect on our health.

  • By definition – organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage. 

  • Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case.

  • The difference between beef and dairy cattle is that they are different breeds of the same species, cows. Dairy cattle produce milk, are thinner and longer whereas beef cattle are more muscular and have a stouter shape.