Beef Tenderloin Steaks with Celery Root Gratin - 2017 Norton Locksley Reserve
- 2 lbs One 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 tbsps unsalted butter, 1 tablespoon cut into small pieces
- 1 tbsp extra-virgin olive oil
- 6 ozs Four trimmed beef tenderloin steaks, about 2 inches thick
- 1/2 cup veal demiglace
- 4 rosemary sprigs, for garnish
Step 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.
Step 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.