Steak with four celery flavors and eggless “béarnaise”

Name: Steak with four celery flavors and eggless “béarnaise”
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick; 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick; 1 teaspoon Celery Salt, or use commercial celery salt; 1 teaspoon Celery Salt, or use commercial celery salt; 4 stalks celery, trimmed, leaves reserved, and chopped; ½ cup peeled and minced shallots; 1 cup white wine vinegar, preferably Champagne; 1 cup white wine vinegar, preferably Champagne; 1 branch tarragon; 1 tablespoon cracked black pepper; 1 tablespoon chopped tarragon; 2 tablespoons butter; 1 knob celeriac (celery root), peeled and cut into 12 wedges; ¼ cup extra-virgin olive oil; 1 knob celeriac (celery root), peeled and cut into 12 wedges; 1 clove garlic, peeled and chopped; 1 teaspoon thyme leaves; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

There’s a lot of celery here, but the flavors remain fairly subtle, especially compared to the combination of shallots, vinegar, and tarragon that begins as if you were making a béarnaise sauce, but finishes without the addition of egg. The result is a sharp-tasting relish that works perfectly with steak.

Ingredients

1 knob celeriac (celery root), peeled and cut into 12 wedges
¼ cup extra-virgin olive oil

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 450°F. Put the celery root on a baking sheet and drizzle with 2 tablespoons of the oil; sprinkle with the thyme, garlic, and salt and pepper. Cover with foil and roa