Roast Beef With Celeriac Mashed Potatoes - cooking recipe
Ingredients
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1 (2 1/4 lb) beef tenderloin
2 medium bulb celeriac, trimmed, peeled, cubed
3 None medium potatoes, peeled, cubed
1 tsp lemon juice
1/2 cup milk, warmed
2 tbsp butter
3.5 oz small button mushrooms, halved
3.5 oz cremini mushrooms, sliced
1/2 cup red wine
1 2/3 cups beef stock
1 tsp whole grain mustard
2 tbsp fresh tarragon leaves
Preparation
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Preheat oven to 350\u00b0F. Heat an ovenproof frying pan over high heat. Season beef then brown well on all sides. Transfer to oven and cook for 20-25 mins.
Meanwhile, place celeriac and potato in a large saucepan. Cover with water and add lemon juice. Bring to a boil. Cook for 15-20 mins, until tender. Drain then return to saucepan and heat over low heat for 1 min, until excess water evaporates. Mash with milk and 1 tbsp butter until smooth. Season to taste. Keep warm.
Remove beef from pan, cover loosely with foil and let rest for 5 mins.
Add remaining butter to frying pan and place over high heat. Cook mushrooms for 3 mins, until golden brown. Remove from pan.
Deglaze pan with wine, scraping up any browned bits. Simmer for 1 min then add stock and mustard. Reduce heat to medium and simmer for 5 mins, until reduced by 1/2. Return mushrooms to pan along with 1 tbsp tarragon. Simmer for 1 min.
Serve beef with celeriac mashed potatoes. Top with mushroom sauce and remaining tarragon.
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