Beef Tenderloin Steaks with Celery Root Gratin

Name: Beef Tenderloin Steaks with Celery Root Gratin
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams trimmed beef tenderloin steaks, about 2 inches thick; 907 grams celery root—peeled, quartered and sliced crosswise 1/8 inch thick; 237 milliliters heavy cream; 1 pinch Pinch of freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 4 rosemary sprigs, for garnish; 4 servings Salt and freshly ground pepper; 5 Tbsps unsalted butter, 1 tablespoon cut into small pieces; 118 milliliters veal demiglace (see Note)

You can never have too many main course recipes, so give Beef Tenderloin Steaks with Celery Root Gratin

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Spread one-fourth of the celery root slices in a shallow 1-quart gratin dish. Season with salt, pepper and nutmeg. Repeat with the remaining celery root slices to create 4 layers; season between each layer.

Ingredients you will need

Celeriac

Nutmeg

Pepper

Spread

Salt

Pour the cream over the celery root and dot with the 1 tablespoon of butter pieces. Cover with foil and bake for 30 minutes.

Ingredients you will need

Celeriac

Butter

Cream

Equipment you will use

Oven

Aluminum Foil

Remove the foil and bake for about 30 minutes longer, until browned on top and the celery root is tender when pierced with a knife.

Ingredients you will need

Celeriac

Equipment you will use

Oven

Knife

Aluminum Foil

Let stand for 15 minutes. Leave the oven on.

Equipment you will use

Oven

In a large ovenproof skillet, melt 1 tablespoon of the butter in the olive oil. Season the steaks with salt and pepper and cook over moderately high heat until a brown crust forms on the bottom, about 3 minutes. Turn the steaks, transfer the skillet to the oven and cook for about 12 minutes for medium-rare.

Ingredients you will need

Salt And Pepper

Olive Oil

Butter

Steak

Crust

Equipment you will use

Frying Pan

Oven

Transfer the steaks to plates.

Ingredients you will need

Steak

Add the veal demiglace to the skillet and bring to a boil.

Ingredients you will need

Veal

Equipment you will use

Frying Pan

Remove the skillet from the heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Spoon the sauce over and around the steaks.

Ingredients you will need

Salt And Pepper

Butter

Steak

Sauce

Equipment you will use

Frying Pan

Whisk

Garnish each steak with a sprig of rosemary and serve hot with the celery root gratin.

Ingredients you will need

Celeriac

Rosemary

Steak

Equipment

Ingredients

Servings:

680grams

trimmed beef tenderloin steaks, about 2 inches thick 907grams

celery root—peeled, quartered and sliced crosswise 1/8 inch thick 237milliliters

heavy cream 1pinch

Pinch of freshly grated nutmeg 1Tbsp

extra-virgin olive oil 4

rosemary sprigs, for garnish 4servings

Salt and freshly ground pepper 5Tbsps

unsalted butter, 1 tablespoon cut into small pieces 118milliliters

veal demiglace (see Note)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Provenance Vineyards Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.