Beef Tenderloin Steaks with Celery Root Gratin
Ingredients
- 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
Instructions
Beef Tenderloin Steaks with Celery Root Gratin serves 4 original recipe by Food & Wine.
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