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Watch Mike and Gabe create this recipe from scratch at Tierra Sur in California, here.
3 1-inch medallions of center-cut rib eye
salt
pepper
1–2 sprigs fresh thyme
oil
1 medium-large celery root, peeled and julienned
2–3 small turnips, peeled and quartered
1 tablespoon oil
1 tablespoon Bartenura Olive Oil
2 tablespoons oil, divided
3-4 cloves garlic, minced
1/2 tablespoon wholegrain mustard
1 sprig thyme
1/3 cup Baron Herzog Old Vine Zinfandel
1/2 cup vegetable stock, such as Manischewitz Vegetable Broth
upland cress or watercress
Dry medallions thoroughly with napkin or paper towel and season each side with salt and pepper.
Massage fresh thyme directly into the meat.
Coat the meat lightly with oil on both sides after seasoning.
Place in a searing hot pan, careful not to overcrowd the meat. Sear one to two minutes on each side and remove from pan.
In the same pan, sauté celery root and turnips with oils.
Add salt and pepper to taste.
Sauté until light golden brown while still maintaining a slight crisp. Remove from pan.
Using the same pan, add one tablespoon oil and garlic, stirring to keep the garlic from burning.
Add mustard and thyme, stirring until fragrant.
Add wine. Add vegetable stock and one tablespoon oil, stirring after each addition. Let cook about five minutes, stirring frequently, while the sauce reduces.
Spoon sauce over meat and vegetables. Garnish with upland cress or watercress.
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