Steak makes a statement but choosing one smaller better steak means you’ll be satisfied not stuffed. Creamy celery root makes a decadent base and Brussels sprouts roast up golden and crispy. Be sure to gather the loose Brussels sprouts leaves and roast them alongside the sprouts themselves; they’ll be irresistible like potato chips. Cook, relax and enjoy!
What You'll Need:
12 oz Brussels sprouts
1 lb celery root
¾ cup whole milk
1 oz butter
10 oz strip steak
freshly ground black pepper
rimmed baking sheet
large heavy skillet
blender, food processor or immersion blender
Preheat oven to 425°F. Trim and halve sprouts, letting outer leaves fall onto a rimmed baking sheet. Toss with 3 tablespoons oil and season with salt and pepper. Roast, shaking sheet halfway through, until sprouts are tender and leaves are golden, 15–20 minutes.
Cook Celery Root:
Meanwhile, peel celery root and cut into 1-inch pieces. Place in a medium saucepan with milk, rosemary sprigs, and 1 teaspoon salt. Bring to a simmer and cook, covered, until celery root is tender, 10–15 minutes. Remove rosemary sprigs and stir in butter.
Peel and thinly slice shallot. Heat 1 tablespoon oil in a large heavy skillet. Season steak all over with salt and pepper. Add to skillet and cook until deeply browned on both sides, about 3 minutes per side. Transfer to a cutting board to rest.
Add shallot to skillet along with ⅓ cup water and cook, scraping up any browned bits with a wooden spoon, until liquid is reduced and slightly thickened, about 2 minutes.
Purée Celery Root:
Transfer celery root and milk to a food processor or blender and puree until smooth (or use an immersion blender). Return to saucepan and reheat over medium heat if necessary.
Halve lemon and squeeze over Brussels sprouts. Slice steak and serve over celery root purée with Brussels sprouts alongside and shallots spooned over top. Enjoy!