Beef Tenderloin Steaks with Celery Root Gratin
Wine bar owner-chef William Abitbol substitutes nutty celery root for potato in his riff on a classic creamy gratin. He serves it with his tenderloin steaks topped with a rich pan sauce.
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Recipe Summary
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Notes
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.
Suggested Pairing
These juicy steaks need an equally juicy red as a partner, albeit one with firm tannins to help cut the richness of the beef. France's Bordeaux region is a good source for wines like this, especially the up-and-coming Côtes de Castillon appellation.