Peel the celeriac and cut it into small cubes. Cook in salted water until tender enough to press in easily with a fork.
Drain the celeriac and mash or blend it with the cream and nutmeg to a smooth purée. Season to taste with salt and keep warm.
Pat the sirloin steak dry and heat the ghee in a frying pan until very hot. Put the steak in the hot pan and add the thyme.
Sear the sirloin steak well on both sides until a good crust forms outside and it's cooked the way you like it inside. Then leave to rest briefly.
Slice the steak across the grain. That keeps it more tender to eat.
Spoon the celeriac purée onto plates and arrange the sirloin steak on top. Serve with the thyme from the pan.
Good to know
When it gets cooler outside, a plate like this is worth its weight in gold. Juicy, creamy and pleasantly uncomplicated. A simple dish that still tastes like real cooking.
Swaps
Sirloin steak → entrecôte (ribeye; more intramuscular fat, often even juicier) | Cream → crème fraîche (a little tangier, usually a little thicker) | Ghee → olive oil (more monounsaturated fats) | Celeriac → cauliflower (milder flavour, usually even slightly fewer carbs)
Allergens
Contains milk from the cream and ghee; celery (including celeriac) is one of the allergens that must be labelled in the EU. For children, only serve with a suitable texture; during pregnancy, well-cooked beef is the safe choice.
