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Recipe: Beef Tenderloin Tips with White Truffle, Shaved Duck Foie Gras and Celery Root Puree

Celery root puree, a combination of celery root and potatoes pureed and served like mashed potatoes, pairs with so many types of meat and vegetables.  I particularly like celery root puree with red meats and poultry.  I frequently add truffle oil, either black truffle oil or white.  Celery root puree is equally delicious with black or white truffle butter.  When fresh truffles are in season, try shaving white truffles over the celery root puree just before serving.  If fresh white truffles will be used, consider using a single filet mignon for an improved presentation which will show off the white truffles better.


1 ½ lbs. Beef tenderloin tips

Duck foie gras torchon

1 large celery root about 2 lbs, peeled and cut into ½ inch dice

2 large russet potatoes, peeled and cut into ½ inch dice

About 3 cups chicken stock

4 tablespoons butter

Salt and pepper

2 tablespoons chopped chives

Black or white truffle oil, truffle butter, or fresh white truffle


Fleur de sel


Put diced celery root and potatoes in a large pot and cover with chicken stock.  Cover pot and boil for 15 minutes or until vegetables are tender.  Add additional stock if needed.  Drain the celery root and potatoes and pass them through a ricer, or blend in a food processor.

Return the puree to the pot, add butter and salt and pepper to taste.  Adding cream is optional.  Keep warm over low heat.

Put salt and pepper on the filet tips and sauté over high heat for 1 – 2 minutes on each side.

To serve, place a mound of celery root puree on each plate.  Top with chives and truffle oil.  Place the filet tips on the puree.  Shave curls of the foie gras torchon with a sharp knife or peeler and place on top of the filet tips.  Garnish with mircogreens and top with fleur de sel.

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