INGREDIENTS:
300g of celeriac spirals
200g of Iberian serloin steak
50g of chopped onion
2 cloves of garlic
4 boiled quails eggs
Salt, pepper, oil, parsley and curry powder.

PREPARATION:
1. Boil the celeriac spirals for 2 minutes. Cool down with cold water and drain.
2. Fry the onion and the garlic in oil until soft. Cut the Iberian serloin steak into cubes, add to the onion and garlic and fry altogether on a high heat. Add the salt, pepper and curry powder.
3. Finally mix the serloin steak with the celeriac spirals and before serving decorate the dish with the boiled quails eggs cut into quarters and the parsley.