Recipes
Grilled Beef Tenderloin with celery root gratin and Roquefort
A classic combination of Roquefort cheese and celery play the lead role in this dish. The grilled beef bounces nicely off the Roquefort and the underlying textures of the gratin and the carrots make this entrée perfect for a special evening. A big Barolo from Gaya would take this dish over the top.
Serves 4
Ingredients
- 4-6 oz
- Filet of Beef
- 2 ea
- Yukon Gold potatoes, peeled and sliced (1/8 inch thick)
- 1 ea
- Celery root, peeled and sliced (1/8 inch thick)
- 1 cup
- Roquefort, crumbled
- 1 cup
- Heavy cream
- 4 ea
- Baby carrots, cut into 1/4 inch pieces
- 1 cup
- Celery stalks, pleed and sliced into 1/4 inch pieces
- 4 each
- Discs of Roquefort compound butter (recipe follows)
- 1 cup
- Veal demi-glace
- ½ cup
- Chicken Stock
- 1 tbsp.
- Olive Oil
- 1 tbsp.
- Butter
Salt and pepper to taste.
For the Roquefort butter
- 1 lb.
- Softened butter (room temperature
- ¼ cup
- Roquefort cheese, crumbled
- 1 tbsp.
- Shallot, minced
- 1 tbsp.
- Fines herbs, chopped (equal parts chevril, Italian parley, chives, tarragon)
- ½ tbsp.
- Balsamic vinegar
Salt and pepper to taste.
Mix all ingredients together. Place butter on a sheet of plastic wrap and roll it up like a cigar, twisting both ends. Chill. Cut into ΒΌ inch discs and keep chilled until ready for plating.
Method
In an oiled 9x6 casserole dish, start with a layer of potatoes on the bottom. After the bottom is completely covered with the potato, start a new layer of the celery root. When the celery root layer is complete, sprinkle half the crumbled Roquefort on top. Drizzle half the cream evenly over the whole dish.
Repeat the layering process potatoes, celery root, cheese and cream. Finish with a layer of potatoes and wrap with plastic wrap and then aluminum foil. Bake at 350 degrees for 35- 40 minutes or until a knife slides easily through all layers. Reserve.
Add ½ tbsp. of butter and a ½ tbsp. of olive oil to 2 separate hot sauté pans. Add the carrots to one and the celery to the other. Sauté for 2-3 minutes over high heat Add ¼ cup of chicken stock to each pan to finish cooking the vegetables. Reduce the chicken stock until the pan is almost dry and season the veg with salt and pepper. Reserve.
Season the filets liberally with salt and pepper. Grill the filets over high heat on a BBQ on both sides until you reach medium rare, about 10-12 minutes. Let the meat rest for 4-5 minutes, so the meat relaxes and retains its juices. Reserve.
To assemble the dish
Place a scoop of the gratin in the middle of the plate. Spoon some of the carrots and celery around the gratin. Drizzle some of the demi glace around the vegetables. Place the beef on top of the gratin. Add a disc of the Roquefort butter onto the filet. Serve.
