Pan Seared Filet Mignon with Red Wine Sauce and Celery Root Puree
1½ pound(s), or regular celery root, peeled, diced
Uncooked trimmed beef tenderloin
½ pound(s), cut into 2 medallions
2½ tsp(s), divided
2 small, (¼ cup)
2½ fl oz, dry
Canned beef broth
Low fat cream cheese
1 tsp(s), minced
- 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 puree 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 puree on each plate, top with a beef medallion, and spoon half of mushroom gravy over all.