Slow Roasted Striploin with Celery Root Purée and Sauce Au Poivre

• Remove the striploin from the refrigerator at least 1 hour before cooking to temper. Thoroughly pat your striploin dry then generously season with salt and pepper.
• Preheat oven to 275°F.
• Place on a rack set over a sheet tray and roast until the internal temperature reaches 125°F for medium-rare. Remove from oven and rest for 20–30 minutes.
• Just before serving, heat a pan over high heat with a small amount of oil and sear the striploin on all sides until deeply browned.
• Slice against the grain and finish with flaky salt if desired.

• Combine all ingredients in a medium saucepan and bring to a gentle simmer. Reduce the heat to low and cook for 35 minutes, or until the celery root is completely tender.
• Strain the mixture, reserving the cooking liquid.
• Transfer the cooked celery root mixture to a blender. Blend on medium speed, gradually adding the reserved cooking liquid as needed, until the purée is smooth and creamy.
• Season to taste with salt and freshly ground black pepper.

• In a medium saucepan, melt 1 tablespoon of butter over low heat. Add the shallots and cook until translucent and softened, about 3–5 minutes.
• Add the black and green peppercorns and brandy. Increase the heat to medium and cook until the brandy has reduced by about 90%.
• Add the demi-glace and heavy cream. Bring to a gentle simmer and cook until the sauce has thickened enough to coat the back of a spoon.
• Remove from the heat and whisk in the remaining butter until smooth and glossy. Season to taste with salt.

On a warm plate, spread a generous amount of Celery Root Purée. Place the Slow-Roasted Striploin on top. Garnish with a spoonful of Sauce Au Poivre. Serve immediately with a glass of Howell Mountain Cabernet Sauvignon.