Every now and then, with D at class, studying or out with friends, I find myself left to my own devices on the dinner front. On these occasions, instead of resorting to standard bachelor grub like pizza or fast food, I like to make something a little special. And for me, special generally equals red meat. (It’s not that D doesn’t like red meat; I like it more.)
This week found D ensconced in the library and me with time and two celery roots on my hands. And thus was born my latest take on ye olde meat and potatoes.
First, I peeled and diced the celery roots and a russet potato and tossed them in a pot with three cups of water and two cups of milk to simmer for a good 20 minutes. Once they were tender, I drained the pot, added a generous glob of butter and gave them hell with an electric mixer until relatively smooth.
Next, I quartered a fistful of cremini mushrooms and cooked them with olive oil and salt and pepper. Once they started to soften, I added a splash of balsamic vinegar and let them slowly caramelize.
While the mash and mushrooms basked in the warmth of the oven, I tossed a slab of sirloin into the pan sprinkled it with salt and pepper and cooked it until a nice brown crust formed the outside and the smoke alarm started going off. While the meat rested, I deglazed the pan with a quarter cup of balsamic and reduced it down to a couple of tablespoons, mixed in some butter and drizzled over the whole works.
