Gratinated celery roast

Ingredients for 4 servings:

• 4 beef fillets (100 g each)
• salt and pepper
• 2 tbsp vegetable oil
• 350 g celeriac
• 100 g sweet cream
• 50 g butter
• 1 pinch of nutmeg
• 125 g butter, room temperature
• 60 g breadcrumbs
• 1 tbsp rosemary, chopped
• 1 tbsp parsley, chopped
• 1 garlic clove(s)
• 1 tbsp Parmesan, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

can be well prepared

Flatten the beef fillets, season with salt and pepper, and sear in hot vegetable oil for about 1 minute on each side. Trim and dice the celery, then sauté in the cream over low heat, covered, for 20 minutes until soft. Heat the butter to a nut butter consistency and add to the celery. Purée with an immersion blender and pass through a sieve. Season with salt, pepper, and nutmeg. Finely dice the garlic. Knead the room-temperature butter with the chopped herbs, garlic, Parmesan, and breadcrumbs. Season with salt and pepper. Spread the herb butter on a sheet of baking paper with your hands, cover with a second sheet of baking paper, and roll out with a rolling pin. The butter should be about 2 mm thick. Let it set again in the refrigerator. Everything can be easily prepared up until this step. To finish, line a baking tray with baking paper and arrange the beef fillet slices on it. Spread a large spoonful of celery puree on each steak. Cut the herb butter into appropriate slices and place it on top of the celery mixture. Grill in the preheated oven on the middle rack at maximum grill setting for 10 minutes until golden brown. We served it with spaetzle and borlotti beans in tomato sauce.