Keto chateaubriand hasselback celery root red wine butter

Keto Chateaubriand with Hasselback Celery Root and Red Wine Butter

Ingredients

• 1 Chateaubriand steak (approximately 500g)
• 1 large Celery Root
• 2 tablespoons Olive Oil
• Salt and Pepper to taste
• 1/2 cup Red Wine
• 1/2 cup Butter
• 2 cloves Garlic, minced
• Fresh Thyme and Rosemary for garnish

Instructions

1. Preheat your oven to 200°C (400°F).
2. Peel the celery root and cut into thin slices, about 1/8 inch thick. Arrange the slices in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 30-40 minutes, or until golden and crispy.
3. While the celery root is baking, season the chateaubriand with salt and pepper. Heat a skillet over high heat, add a tablespoon of olive oil, and sear the steak on all sides until browned. Transfer the steak to the oven and roast for 15-20 minutes, or until it reaches your desired level of doneness.
4. While the steak is roasting, prepare the red wine butter. In a small saucepan, combine the red wine, butter, and minced garlic. Simmer over low heat until the wine has reduced by half and the mixture has thickened. Season with salt and pepper to taste.
5. Once the steak is done, remove it from the oven and let it rest for a few minutes. Slice the steak and serve with the hasselback celery root and a drizzle of the red wine butter. Garnish with fresh thyme and rosemary.

Time

• Preparation Time: 15 minutes
• Cooking Time: 60 minutes
• Total Time: 75 minutes

Nutritional Information

• Calories: 600
• Fat: 40g
• Carbohydrates: 10g
• Protein: 50g

Recipes (external)

• Diet Doctor recipes on Keto chateaubriand hasselback celery root red wine butter
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