Ingredients
| 7 cups | peeled, cubed celery root |
| ½ cup | milk |
| 3 tbsp | unsalted butter |
| 2 tbsp | chopped fresh parsley |
| 2 tbsp | green peppercorns |
| 2 lb | top sirloin, 1 inch thick |
| 2 tbsp | olive oil |
| 1 lb | small button mushrooms, halved if large |
| 1 cup | beef stock |
| ½ cup | red wine |
Instructions
- Bring a large pot of salted water to a boil; add celery root, cover and cook until tender, about 12 minutes. Drain, add milk and 2 tablespoons butter, and mash. Season with salt and pepper, stir in parsley, and cover to keep warm.
- Heat skillet over medium-high. Coat beef with 1 tablespoon oil, season with salt and pepper, and press with green peppercorns. Sear on both sides until browned, about 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest.
- Return skillet to heat, add remaining oil and mushrooms, and sauté 3 minutes. Add wine and stock, scraping up any caramelized bits and bring to a boil. Cook until mushrooms become tender and sauce thickens, about 5 minutes. Remove from heat and swirl in remaining butter.
- To serve, divide celery root mash among plates and cover with thinly sliced beef and mushroom sauce.
Nutrition Info
Nutrients per serving: 559 calories, 27 g fat, 46 g protein, 16 g carbs, 4 g fibre. Excellent source of vitamin D and iron.
