Beef Steak with Dark Ale Shallot Sauce, Celeriac Mash and Thyme Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the beef steaks dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 2 g (1/2 tsp) black pepper. Let them sit at room temperature while you prepare the vegetables, about 15 minutes.

2. 2

   Place the Brussels sprouts on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 2 g (1 tsp) thyme leaves, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Roast at 220°C / 425°F for 20 to 25 minutes, turning once halfway through, until golden and tender.

3. 3

   Place the celeriac in a medium pot with enough water to cover it and add 2 g (1/4 tsp) salt. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes until very tender. Drain well.

4. 4

   While the celeriac cooks, heat a large heavy skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until the center reaches about 63°C / 145°F. Transfer to a plate and loosely cover to rest for 8 minutes.

5. 5

   In the same skillet, reduce to medium heat and add 15 g (1 tbsp) butter. Add the shallots and cook for 3 minutes until softened. Stir in the garlic and cook 30 seconds more.

6. 6

   Pour in the dark ale and scrape the bottom of the pan to release the browned bits. Add the beef stock, balsamic vinegar, Dijon mustard, 2 g (1 tsp) thyme, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Simmer over medium heat for 8 to 10 minutes until the sauce reduces and turns glossy.

7. 7

   Mash or blend the drained celeriac with the heavy cream and 30 g (2 tbsp) butter until smooth. Adjust with the remaining 0 to 2 g salt to taste and mix well.

8. 8

   Spoon the celeriac mash onto each plate. Place a beef steak on top or alongside, spoon over the dark ale shallot sauce, and serve with the thyme Brussels sprouts.

9. 9

   If you prefer the steak more done, finish it in the oven for 3 to 5 additional minutes at 220°C / 425°F after searing, checking the desired doneness before resting.