Instructions

Follow the steps and taste along the way.

1. Cook the celeriac and potatoes

   Cut the celeriac and potatoes into roughly 2 cm cubes. Place them in a pot, cover with 1.5 l of water, add 2 g of salt, and bring to a boil. Cook for 18–20 minutes, until the cubes are easily pierced with a knife.

   

2. Sear the tenderloin

   Pat the tenderloin dry and cut it into medallions about 3 cm thick. Season them with 1 g of salt and pepper. Heat 10 ml of oil in a pan over medium-high heat. Sear the medallions for 2–3 minutes on each side, until a golden-brown crust forms. The internal temperature should reach 63 °C. Set the meat aside to rest for 5 minutes.

   

3. Make the apple-mustard pan sauce

   Cut the apple into thin wedges. Add the remaining 5 ml of oil and the shallot to the pan used for the meat; cook for 2 minutes. Add the apple and thyme, then cook for another 3 minutes, until the apple has softened slightly but still holds its shape. Pour in the stock and simmer for 4–5 minutes. Stir in the mustard and lemon juice, heat briefly, then remove from the heat.

   

4. Finish the celeriac purée

   Drain the cooked celeriac and potatoes and return them to the warm pot. Heat the milk, but do not let it boil. Mash the vegetables with the warm milk and butter until smooth. Season with the remaining 1 g of salt and a little ground black pepper.

   

5. Plate and serve

   Divide the purée between two plates. Add the rested medallions and spoon the apple-mustard pan sauce over them. Serve immediately, while the meat is warm and the purée is creamy.