Beef with Mushrooms and Celery Root

Ingredients

Preparation

1. 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.
2. 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.
3. 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.
4. To serve, divide celery root mash among plates and cover with thinly sliced beef and mushroom sauce.

Nutritional Information

Nutrients per serving: 559 calories, 27 g fat, 46 g protein, 16 g carbs, 4 g fibre. Excellent source of vitamin D and iron.

Wine Pairing

Cabernet Sauvignon