Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree

Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree
27 Ingredients
  • 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
  • Kosher salt
  • 1 large celery root, tough outer parts removed, cut into 1-inch cubes
  • 1 to 1 1/2 cups heavy cream
  • 1 stick cold butter, cut into pats
  • Kosher salt
  • 8 ounces haricots verts (baby string beans), stem ends removed
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper flakes
  • Olive oil, for coating
  • 1/2 small red onion, diced
  • Kosher salt
  • 6 cremini mushrooms, cleaned and finely chopped
  • 6 shiitake mushrooms, cleaned and finely chopped
  • 1/4 cup dry sherry
  • 3/4 cup crumbled blue cheese, such as Stilton
  • 1/3 cup unseasoned breadcrumbs
  • 1/2 bunch chives, chopped, plus more for garnish
  • 1/2 bunch parsley, chopped
  • Two 2-inch-thick filet mignons
  • Canola oil, for searing
  • 1/2 shallot, minced
  • 1/4 cup red wine
  • 1/2 to 3/4 cup brown beef stock
  • 1 tablespoon Dijon mustard
  • Butter, for finishing
Nutrition
2845
142% daily value
2 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

350% 227

Saturated

518% 104

Trans

- 3

Monounsaturated

- 92

Polyunsaturated

- 17

Carbs

45% 134

Carbs (net)

- 113

Fiber

83% 21

Sugars

- 22

Sugars, added

- 0

Protein

143% 71

Cholesterol

186% 557

Sodium

57% 1380

Calcium

71% 706

Magnesium

67% 279

Potassium

90% 4225

Iron

66% 12

Zinc

111% 12

Phosphorus

198% 1387

Vitamin A

149% 1344

Vitamin C

150% 135

Thiamin (B1)

81% 1

Riboflavin (B2)

112% 1

Niacin (B3)

159% 25

Vitamin B6

253% 3

Folate equivalent (total)

62% 249

Folate (food)

- 224

Folic acid

- 15

Vitamin B12

128% 3

Vitamin D

753% 113

Vitamin E

101% 15

Vitamin K

349% 418

Sugar alcohols

- 0

Water

- 1114
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