Beef Tenderloin, Kimchi Sauce, Celeriac Puree

This elegant dish features succulent beef tenderloin steaks paired with a spicy kimchi sauce and a creamy celeriac puree, offering a harmonious blend of rich and tangy flavors. Perfect for a special dinner, it combines tender meat with a unique sauce and smooth vegetable puree. Serve immediately for the best texture and taste. This recipe serves 6 people as a main course.

Ingredients

• 6 center-cut beef tenderloin (fillet) steaks (160 g each)

Celeriac puree

• 300 g celeriac (celery root), peeled and cut into large pieces
• 200 ml milk
• Water (enough to cover celeriac)
• Coarse salt
• 150 ml whipping cream, heated to a boil
• Salt
• Freshly ground black pepper

Kimchi sauce

• 40 g unsalted butter
• 50 g onion, finely sliced
• 100 g red bell pepper, finely sliced
• 200 ml chicken stock
• 150 ml whipping cream
• 100 g kimchi baechu, finely chopped
• 15 g unsalted butter
• 15 ml oil (e.g., vegetable or olive oil)
• 20 g chopped parsley
• 50 g green kimchi stalks (lightly fermented), finely chopped
• 50 g “Savora” mustard (a French mustard with spices, available in specialty stores)

Equipment needed

• Saucepan
• Food processor
• Fine-mesh strainer
• Sauté pan
• Mixing bowl
• Knife and cutting board
• Spoon
• Bain-marie (for keeping sauce warm)
• Plate for serving

Instructions

Step 1: Prepare the beef tenderloin

1. If necessary, trim the beef tenderloin steaks, removing any membranes or excess fat. Set aside at room temperature for 20–30 minutes to ensure even cooking.

Step 2: Prepare the celeriac puree

1. Place 300 g peeled and cut celeriac in a saucepan. Add 200 ml milk and enough cold water to cover the pieces. Season with a pinch of coarse salt.
2. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the celeriac is very soft. Drain thoroughly.
3. Transfer the cooked celeriac to a food processor. Add 150 ml boiled whipping cream and process until smooth. Taste and adjust seasoning with salt and freshly ground black pepper. Keep warm and set aside.

Step 3: Prepare the kimchi sauce

1. Melt 40 g unsalted butter in a sauté pan over low heat. Add 50 g finely sliced onion and 100 g finely sliced red bell pepper, cooking gently for 5 minutes until softened.
2. Pour in 200 ml chicken stock and 150 ml whipping cream. Continue cooking over low heat for 10 minutes, stirring occasionally, until slightly reduced.
3. Transfer the mixture to a food processor, add 100 g finely chopped kimchi baechu, and process until smooth. Strain through a fine-mesh strainer into a bowl to remove any solids. Taste and adjust seasoning with salt and freshly ground black pepper. Keep warm over a bain-marie.

Step 4: Cook the beef tenderloin

1. Heat 15 g unsalted butter and 15 ml oil in a sauté pan over high heat until shimmering.
2. Season the beef tenderloin steaks with salt and freshly ground black pepper. Sauté for 4–6 minutes, turning once, until they reach medium-rare (internal temperature of 54–57°C/130–135°F) or your preferred doneness. Remove from the pan and let rest for 5 minutes.

Step 5: Assemble and serve

1. In a small bowl, combine 20 g chopped parsley and 50 g finely chopped green kimchi stalks.
2. Spread 50 g “Savora” mustard evenly over the top of each steak. Press the parsley-kimchi mixture onto the mustard-coated surface.
3. Slice each tenderloin into 4 pieces.
4. On each plate, use a ring mold or spoon to form a ring of celeriac puree. Spoon the kimchi sauce around the inside of the puree ring. Place 4 slices of beef tenderloin in the center of the ring.
5. Serve immediately.

Flavor profile

This dish combines the tender, juicy beef tenderloin with the creamy, earthy celeriac puree and a spicy, tangy kimchi sauce, enriched with the subtle heat of red bell pepper and the unique zest of “Savora” mustard. The green kimchi stalks and parsley add a fresh, herbaceous finish, creating a sophisticated and balanced flavor profile.

Serving suggestion

Serve immediately as a main course, paired with a light red wine like Pinot Noir or a crisp white wine to complement the rich flavors. This recipe serves 6, making it ideal for a dinner party or special occasion.

Tips

• Let the beef rest after cooking to retain its juices; use a meat thermometer for precise doneness.
• Cook celeriac until very soft to ensure a smooth puree; adjust cream if needed for consistency.
• Strain the kimchi sauce thoroughly to achieve a silky texture; adjust seasoning after straining.
• Use “Savora” mustard for its distinctive spiced flavor, or substitute with a Dijon mustard if unavailable.
• Prepare the puree and sauce in advance, keeping them warm to streamline assembly.