1 If necessary, pare the beef tenderloins, cutting away any membranes or fat. Set aside.
2,3 Celeriac Puree : Put the pieces of celeriac in a saucepan; add the milk and enough cold water to cover. Season with coarse salt. Cook for about 45minutes until the celeriac is soft. Drain well and transfer to a food processor. Add the boiled cream and process until pureed. Taste and adjust the seasonings. Set aside but keep warm.
4,5,6,7 Kimchi Sauce : Melt the butter in a frying pan. Add the chicken stock and whipping cream and continue cooking gently over low heat for 10 minutes. Transfer to a food processor; add the baechu kimchi and process until smooth. Strain, using a fine-mesh wire strainer, into a bowl. Taste and adjust seasonings. Set aside to keep warm over a bain-marie.
8 Heat the remaining butter and oil in a saute pan over high heat. Season the beef tenderloins with salt and saute4 to 6 minutes, turning once.
9,10,11 Combine the chopped parsley and green kimchi stalks. Coat the tops of the meat with the "savora" mustard and press the parsley / kimchi stalks mixture onto it. Cut each tenderloin into 4 slices.
12 Form a ring of celeriac puree on each plate. Spoon the sauce around the inside of the ring and place 4 slices of beef tenderloin in the center. Serve immediately.