One-Pan T-bone Steak with Celery Root and Sun-dried Tomato
- Asafoetida8 g24 kcal
- Celery root1 piece168 kcal
- Cocktail sauce199 ml255 kcal
- Garam masala2 g8 kcal
- Penne pasta191 g709 kcal
- Sage1 sprig3 kcal
- Salt3 g0 kcal
- Sun-dried tomato118 g304 kcal
- T-bone steak126 g311 kcal
- Truffle oil29 ml256 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender t-bone steak paired with celery root and sun-dried tomato and penne pasta, finished with sage and a hit of garam masala and asafoetida. 1. Pat the t-bone steak dry and season with salt, garam masala and asafoetida. 2. Heat truffle oil in a heavy pan and braise the t-bone steak until it develops a deep golden crust, about 14 minutes. 3. Add celery root and sun-dried tomato to the pan and cook until just tender, stirring in sage for fragrance. 4. Cook the penne pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce before serving hot.