Instructions

Follow the steps and taste along the way.

1. Cook the celery root and potatoes

   Cut the celery root and potatoes into roughly 2 cm cubes. Place them in a pot, cover with 1,500 ml of water, and add 2 g of salt. Simmer for 18–20 minutes, until the cubes are easily pierced with a knife. Drain thoroughly.

   

2. Roast the carrots

   Preheat the oven to 210 °C. Cut the carrots diagonally into pieces about 2 cm thick, then toss with 15 ml of olive oil, the thyme, 2 g of salt, and 0.25 g of pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through. They should have golden edges and remain slightly firm.

   

3. Sear and finish cooking the tenderloin

   Pat the tenderloin dry and cut it into 4 equal medallions. Season with 3 g of salt and 0.5 g of pepper. Heat the remaining 10 ml of oil in a skillet and sear the medallions over medium-high heat for about 2 minutes per side, until browned. Transfer them to the oven with the carrots and roast for about 8–12 minutes, until the center of the thickest piece reaches 63 °C. Let rest for 5 minutes.

   

4. Finish the smooth purée

   Drain the celery root and potatoes and return them to the warm pot. Add the milk, butter, the remaining 2 g of salt, and 0.25 g of pepper. Mash or briefly blend until smooth. If making ahead, cover and keep warm over very low heat.

   

5. Make the sour cherry sauce and serve

   In the skillet used for the meat, briefly sauté the finely chopped shallot. Pour in the wine and simmer over medium-high heat for 2–3 minutes, until the liquid has reduced by about half. Add the stock, sour cherries, balsamic vinegar, the remaining 1 g of salt, and the remaining 0.25 g of pepper. Cook for 6–8 minutes, until the sauce thickens slightly, keeping some of the cherries whole. Divide the purée and carrots among plates, add the tenderloin, and spoon the sauce over the top.