Seared Beef With Celeriac Salad 2.000

Deb Lindsey for The Washington Post

Dinner in Minutes Jun 11, 2014

This is minimalist and no-fuss. Here, you can eat light yet still satisfy a midweek craving for medium-rare beef. The salad’s dressing is composed of a decidedly different set of ingredients, with an umami result that matches the steak.

Serve with a beet salad.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 6 ounces beef tenderloin, about 1 1/2 inches thick
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon peanut oil
  • 1/2 head celeriac (celery root)
  • 10 chives
  • Leaves from 4 stems flat-leaf parsley
  • 2 tablespoons silken tofu
  • 2 tablespoons light miso
  • 1 1/2 teaspoons wasabi paste
  • 1/2 lemon

Directions

Season the meat well with salt and pepper.

Heat a large cast-iron skillet over medium-high heat. Once it’s very hot, add the oil and swirl to coat the bottom. Add the beef and sear for 5 to 6 minutes on each side, forming a lovely brown crust on the top and bottom. Transfer to a cutting board to rest while you make the salad.

Peel the celeriac. Cut the 1/2 head in half; grate each half using the large-holed side of a box grater. (Or you can cut the celeriac into long pieces and shred them in a food processor fitted with a shredding/grating disk.) Place the shredded celeriac in a mixing bowl.

Finely chop the chives and parsley; add them to the bowl.

Whisk together the tofu, miso and wasabi in a liquid measuring cup. Squeeze 1 tablespoon of juice from the lemon half into the cup. Pour into the bowl with the celeriac and toss to coat evenly. Taste, and season with salt and pepper as needed.

Cut the meat into thin slices and arrange on individual plates. Mound the celeriac salad alongside. Serve warm or at room temperature.

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Recipe Source

Adapted from "Itsu: The Cookbook," by Julian Metcalfe and Blanche Vaughan (Mitchell Beazley, 2014).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.