Holiday Roast Beef with Celery Root Puree

The refined spicy taste and aroma of celery puree will conquer you!!! Do you love celery as much as I do?))) If you haven’t tried celery root puree yet, I recommend that you don’t delay it! I am a huge fan of this root vegetable) I add it to soups, stews, prepare delicious salads based on it, and the puree has an extraordinary creamy, spicy, exquisite taste.
cook time: 2h
Ruby Colston
Holiday Roast Beef with Celery Root Puree

Nutrition Facts (per serving)

152
Calories
7g
Fat
4g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Butter 1 tbsp
Bouillon (meat juice remaining after roasting meat) 100 ml
Honey 1 tbsp
Mustard (Dijon) 1 tbsp
Beef (thick edge) 800 g
Celery root 1 pc
Cream (10%) 50 ml

Recipe instructions

Step 1

Step 1
Season the meat (thick edge, good soft meat, which is used for steaks) with honey and Dijon mustard and marinate in the refrigerator for at least 2 hours. The more the better, I usually leave it overnight.

Step 2

Step 2
Before baking, season the meat with salt, cover with foil and bake for 2 hours at 160 degrees. This low temperature will help the meat stay juicy and pink inside. 10 minutes before the end of baking, remove the foil and brown the meat under the grill. After baking, let the meat rest for 10 minutes before slicing.

Step 3

Step 3
Peel the celery root, cut into cubes and boil in a small amount of salted water until soft, about 15-20 minutes.

Step 4

Step 4
Then drain the water, add cream, butter, salt to taste and grind with a blender.

Step 5

Step 5
Never pour out the meat juice remaining after baking or frying meat; it makes for incredibly tasty sauces! For this dish, we’ll do the following: pour the juice into a frying pan, heat it up a little, and evaporate over low heat so that it becomes more concentrated. Turn off the heat, add cold creamy meat and stir vigorously with a whisk. We will get a very beautiful, glossy, aromatic and very refined sauce.

Additional rubrics

Related recipes