One 2-pound celery root—peeled,
quartered and sliced crosswise
1/8 inch thick
Salt and freshly ground pepper
Pinch of freshly grated nutmeg
1 cup heavy cream
5 tablespoons unsalted butter,
1 tablespoon cut into small pieces
1 tablespoon extra-virgin olive oil
Four 6-ounce trimmed beef tenderloin
steaks, about 2 inches thick
1/2 cup veal demiglace (see Note)
4 rosemary sprigs, for garnish
1. Preheat the oven to 375°. 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. Pour the cream over
the celery root and dot with the 1 tablespoon of butter pieces.
Cover with foil and bake for 30 minutes. 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. Let stand for 15 minutes.
Leave the oven on.
2. 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. Transfer
the steaks to plates.
3. Add the veal demiglace to the skillet and bring to a boil.
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. Garnish each steak with a sprig of rosemary and serve hot
with the celery root gratin. —William Abitbol
NOTE Veal demiglace is made from reduced stock. D’Artagnan
makes an excellent demiglace that is available at many specialty
food shops and from dartagnan.com and amazon.com.
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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