Livefire's Steaks of Summer #2 - Beef Tenderloin
Prep time
Cook time
Total time
Beef tenderloin steaks with celery root gratin.
Recipe type: Steak
Cuisine: American
Serves: 4
  • 2 pounds of celery root, peeled and sliced into ⅛" thickness
  • half cup heavy cream
  • ⅛ teaspoon freshly ground nutmeg
  • 1 tablespoon butter, cut into small pieces
  • Sea salt and pepper to taste
  • 4 filet mignon/beef tenderloin steaks
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon beef flavored Better Than Bouillon
  • ½ cup boiling water
  • Sea salt and pepper
  1. Preheat the grill to 375-400F, for indirect cooking (side burners on, middle burners left off).
  2. Layer the celery root in a cast-iron dish with salt, pepper and nutmeg between each layer. Pour the cream evenly over the celery root and top with the butter pieces.
  3. Cover the dish with foil and cook on the grill for 25-30 minutes, then uncover and continue cooking another 25-30 minutes, until fork tender. Set aside while steaks are cooked
Tenderloin Steaks
  1. On the side burner of the grill, heat a pan or grill-safe dish to medium-hot and add 1 tablespoon of olive oil and butter, heating until the butter is sizzling.
  2. Add the steaks and cook for about 1 minuter per side, until a crust is formed.
  3. Transfer the steaks to a medium grill and cook for about 3 minutes per side, to an internal temperature of 120F.
  4. While the steaks grill, add the Better Than Bouillon, hot water and 3 more tablespoons of butter, stirring well; be sure to get all the bits of steak off the dish. Reduce while the steaks grill.
  5. Add the steaks to the sauce.
  6. Plate the gratin, then add the steaks, drizzling the sauce on the steaks to serve.
Recipe by livefire at