New Year's roast beef with meat sauce and celery root puree

Step-by-step cooking

1. Step 1:

   

   Meat (thick edge, good soft meat, which is used for steaks) is seasoned with honey and Dijon mustard and sent to marinate in the refrigerator for at least 2 hours. The more the better, I usually leave it overnight.

2. Step 2:

   

   Before baking, season the meat with salt, cover with foil and send it to bake for 2 hours at 160 gr. Such a low temperature will help the meat stay juicy and pink inside. 10 minutes before the end of baking, remove the foil and brown the meat under the grill. After baking, we leave the meat to rest for 10 minutes before slicing.

3. Step 3:

   

   Peel the celery root, cut into cubes and boil in a small amount of salted water until soft, it's about 15-20 minutes.

5. Step 4:

   

   Then drain the water, add cream, butter, salt to taste and grind with a blender.

6. Step 5:

   

   Never pour out the meat juice left over after baking or frying meat, it makes incredibly delicious sauces! For this dish, we will do this: pour the juice into a frying pan, warm it up a little, evaporate it on a small fire, so that it becomes more concentrated. Turn off the heating, add cold creamy meat and vigorously mix it with a whisk. We will get a very beautiful, glossy, fragrant and very refined sauce.