New Year's roast beef with meat sauce and celery root puree

Step-by-step preparation

Cooking time: 2 hr

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.

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.

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.

4. STEP 4

   

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

5. STEP 5

   

   Never pour out the meat juice left 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.

Comments on the recipe

Shura

13.09.2023

4.7

Well, Anka, you amazed me with your imagination))) I love celery very much and in this version it seemed very attractive to me, with cream and broth many people will like celery puree, it will be difficult to guess what it is, in fact, it’s interesting, Anka, this is puree Does it resemble the taste of celery itself, or is it already more different?

Anka

13.09.2023

4.6

Shura, broth means meat juice after roasting meat for sauce, we don’t add it to the puree. The puree contains only cream and butter. The taste is very delicate, compared to mashed potatoes, potatoes are very coarse, but this puree is the most delicate)) with a subtle aroma of celery, if you love it, then you will like it) there are just people who can’t stand it)) for example, my husband ) but my children eat it with pleasure, and simply gnaw the stems like carrots)

Shura

13.09.2023

4.9

It’s good, Anka, that you taught the children to this root, it only brings benefits)))

Anna

13.09.2023

4.6

I was also interested in this recipe, I just have celery root in stock, and I squeeze the juice out of the stems and drink it with my family in the morning!!! Thank you Anyuta for the delicious meat!!!

Magnago

13.09.2023

4.7

Anna, Anka, I would like to clarify something. Anka simply cannot see from which “root” the pieces were cut. But I’m somehow accustomed to the fact that root and stem celery are two different varieties with different tastes and types of roots. In this regard, I am not sure that if Anna takes her root, she will get the result like Anka. Can't click what it looks like?

Anka

13.09.2023

5

How to add a photo in a comment? I would show it) it is round, with a brown skin, I took a photo of it in a salad with herring and beef, but here apparently I forgot to show the general view)

Anka

13.09.2023

4.6

Anh, if you love celery, then you will like the puree) And we also love the stems with our children) just tell my daughters, celery, they will immediately run to gnaw it))