Beef Tenderloin Steaks with Celery Root Gratin
Why not try a celery root gratin as variation to the classic potato gratin? It is always a good idea to challenge classics and go for a more original thought.... say Celery!!
1 kg celery root, peeled, quartered and sliced lengthwise
1 cup cooking cream
5 tbsp butter
1 tbsp extra butter, cut into small cubes
1 tbsp EV olive oil
Rosemary strings for garnish
1/4 tsp ground nutmeg
Salt & Pepper to taste
1/2 cup brown sauce or demi glace (if you want to make it home it is: A rich, concentrated stock made from beef and veal bones, vegetables and tomato paste, thickened with flour)
4 beef tenderloins about 2 inches thick steaks, fat trimmed off
Preheat oven to 375F
In a shallow gratin dish, place 1/4 the sliced celery root, season with salt, black pepper and nutmeg. Repeat the same process with the remaining celery root slices to create 4 layers. Pour the cream over the celery root and spreinkle the butter cubes on top. Cover dish with foil and bake for 30 minutes in preheated oven. After the 30 minutes are over, remove the foil and bake for 30 minutes more. (it should be golden brown, and the celery root should be tender when pierced with a knife) Let stand at room temperature for 15 minutes.
Keep the oven on, and in a large oven proof skillet, melt 1 tbsp butter in the olive oil. Season your steaks with Salt & Black pepper on all sides. Cook the steaks in the skillet over moderately high heat until it browns at the bottom (3 minutes). Turn the steaks and place the skillet in the preheated oven and cook for 12 minutes for medium-rare longer for more doneness. Once the steaks reach the desired doneness, remove from skillet and place in a plate to rest for 5 minutes.
Meanwhile, in the same skillet, add the demi glace to the steak juices, and bring to a rapid boil. Remove the skillet from the heat and whisk in the remaining 3 tbsp butter, a little at a time. Season the sauce with salt & pepper.
Place steak on serving plate, spoon the demi glace sauce over and around the steaks, sprinkle with rosemary and serve with the gratin side.
This dish pairs very well with full bodied, firm Red Wine. The complexity and the oaky smokiness of Cabernet Savingon will compliment the flavour and aromas of this dish, rounding up the experience.
Hope you have enjoyed this post come back again soon for more delicious recipes ;)