Filet Mignon with Red Wine Sauce & Celery Root Purée
This decadent-seeming take on traditional steak and potatoes features a rich red-wine gravy that is to die for. Celery root provides a healthier and super tasty option to your usual mash.
Course: Main Dish
Cuisine: American, French
Servings: 1 serving
Calories: 873 kcal
- 1 ½ lb knob celery root peeled, diced
- ½ lb beef tenderloin cut into 2 medallions
- 2 ½ tsp kosher salt divided
- ¼ tsp fresh ground black pepper
- 1 large shallot minced (~ ¼ cup)
- 1 8 oz package sliced cremini mushrooms
- 1/3 cup dry red wine
- ½ cup beef stock
- 3 TB light cream cheese
- 1 tsp minced fresh rosemary
Cover celery root cubes with salted water in a small sauce pan. Bring to a boil and simmer for 10 minutes or until tender. Drain and mash (or purée in blender) with 2 TB cream cheese and 1 ½ tsp salt. Keep warm.
Season beef medallions with remaining 1 tsp kosher salt and ¼ tsp pepper. Heat a small non-stick skillet over high heat, spray with cooking spray and sear medallions for approximately 3-4 minutes per side for medium rare. Set aside and keep warm.
Lower heat and add shallots, mushrooms, and rosemary to pan and cook, stirring frequently, until shallots have softened and mushrooms are beginning to brown. Add wine to pan and cook until nearly evaporated. Add beef stock and boil until thickened. Swirl in remaining 1 TB cream cheese, season with salt and pepper. Spoon half of celery root purée on each plate, top with a beef medallion, and spoon half of mushroom gravy over all.
Celery root puree and mushroom gravy can both be made ahead to speed prep for this dish.