Keto chateaubriand with hasselback celery root and red wine butter

 


Keto chateaubriand with hasselback celery root and red wine butter

Ingredients

800 g beef, tenderloin, preferably the middle part

1 tbsp butter

1 tbsp olive oil

4 sprigs fresh rosemary

salt and pepper

Red wine butter

1 (30 g) shallot, finely chopped

120 ml red wine

110 g butter

1 tbsp fresh parsley, finely chopped

1 tsp red wine vinegar

salt and pepper

Hasselback celery root

350 g celery root

1 tbsp butter

salt and pepper

Instructions

Preheat the oven to 400°F (200°C). Take the meat out of the fridge and bring to room temperature.

While it warms, make the red wine butter. Melt a tablespoon of butter in a skillet and add the shallot. Cook for a minute, or until the shallot is translucent.

Add wine and bring to a boil. Let it simmer until the wine has evaporated. Set aside and let cool a bit.

Add the shallot mixture to the room temperature butter along with the remaining ingredients for the red wine butter and set aside.

Rinse and peel the celery root.

Divide into serving-sized pieces and slice each serving thinly but not all the way through. (The slices should all be connected at the bottom.)

Place in a greased oven-proof baking dish. Season with salt and pepper. Add a slice of butter on top and place in the oven.

While the celery root bakes, prepare the meat. Start by seasoning all sides with salt and pepper.

Fry the meat in butter and oil in a skillet over medium-high heat. Add sprigs of rosemary to the pan to give the meat additional flavor. Make sure all sides are browned.

Lower the heat in the oven to 300°F (150°C). Leave the celery root in the oven, just move it to a lower rack.

Place the meat in a separate baking dish and roast in the oven until it has reached an internal temperature of between 130-160°F (55-70°C) depending upon whether you like the meat rare, medium or well done. Use a meat thermometer.

When the desired temperature is reached, remove meat from oven and let rest for 10 minutes before cutting.

Increase oven temperature back up to 400°F (200°C) and continue baking the celery root until it becomes golden. Use the melted butter accumulated in the pan and baste the celery root.

Cut the meat into serving-sized pieces, one thick slice per person. Juices accumulated in the pan can be spooned on top of the meat. Serve with a hearty dollop of red-wine butter and a serving of hasselback celery root.

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