Photo of Pan Seared Filet Mignon with Red Wine Sauce and Celery Root Puree by WW

Pan Seared Filet Mignon with Red Wine Sauce and Celery Root Puree

Points® value
Total Time
30 min
15 min
15 min
A rich-seeming red-wine gravy rounds out this riff on traditional “Steak and Mashed Potatoes”. Nobody will guess how low in points It actually is!


Uncooked celery root

1½ pound(s), or regular celery root, peeled, diced

Uncooked trimmed beef tenderloin

½ pound(s), cut into 2 medallions

Kosher salt

2½ tsp(s), divided

Black pepper

¼ pinch(es)


2 small, (¼ cup)

Cremini mushrooms

8 oz

Red wine

2½ fl oz, dry

Canned beef broth

½ cup(s)

Light cream cheese

3 tbsp(s)


1 tsp(s), minced


  1. 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.
  2. Spoon half of celery root puree on each plate, top with a beef medallion, and spoon half of mushroom gravy over all.


Celery root puree and mushroom gravy can both be made ahead to speed preparation of this dish.