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Croustillant of Beef with Celeriac Remoulade and Salsa Verde

Warren Turnball joins Guillaume Brahimi and shows us how to cook a delicious recipe.


  • Beef Croustillant

  • 300g cooked, picked beef cheek

  • 1 tbsp cooked, diced carrot

  • 1 tbsp cooked, diced celery

  • 20mL reduced cooking liquor from cheeks

  • 1 tbsp chopped flat leaf parsley

  • 3 sheets brick pastry

  • 1 egg, lightly beaten

  • Remoulade

  • ½ small celeriac into fine strips

  • 2 tbsp mayonnaise

  • 1 tbsp finely chopped parsley

  • Salsa Verde

  • 1 bunch parlsey

  • ½ bunch mint

  • 1 eschallot

  • 1 anchovy

  • 10 capers

  • ½ tbsp Dijon mustard

  • 10mL chardonay vinegar

  • 30mL olive oil


  • Beef Croustillant:

  • 1.

    To cook the carrot & celery, sauté slowly in a pan together with a bit of oil till soft.

  • 2.

    Mix beef, vegetables, parsley and cooking liquor together and season.

  • 3.

    Roll in gladwrap tight to form a sausage shape.

  • 4.

    Refrigerate to set for an hour and then remove the gladwrap.

  • 5.

    To assemble the croustillant lay a sheet a sheet of brick pastry down, brush with egg wash and place the beef mixture on the pastry.

  • 6.

    Roll up tightly and refrigerate to set until you are ready to cook it.

  • Remoulade:

  • 1.

    To make the remoulade, mix the celeriac, mayonnaise and parsley together and season.

  • Salsa Verde:

  • 1.

    To assemble the salsa verde blend all of the above ingredients together until smooth.

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