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Categories:
beef tenderloin bulb celeriac potatoes lemon juice milk butter button mushrooms cremini mushrooms red wine beef stock grain mustard tarragon
Viewed: 74 - Published at: 2 years agoIngredients
- 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
Method
- Preheat oven to 350°F. 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.
