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Filet Sous Vide; Sauce Blue Cheese & Celery Root Puree

I don’t know how I missed posting this one. This was a dinner I prepared for six people, sous vide, the night before leaving town for the holidays. Sous vide makes cooking for a dinner party so much easier. I did the standard 134 degrees for about 1 1/2 hours, I think, as these were pretty thick. Sure nice to have every single filet come out perfectly medium rare. Then it was into a hot cast iron skillet with ghee to sear on both sides. As always, click for the high quality image.

Filet Sous Vide
Filet Sous Vide

The other great thing is that I can take extra care for the sauce. Essentially, it’s my bone stock reduced only enough to get rid of the watery flavor. Then for six servings, I added about 1 cube of butter, 6 teaspoons of crumbled blue cheese, and about 2/3 of a tub of crème fraîche to desired sauciness. You might want to do the cheese a bit at a time to make sure you don’t overdo it. Don’t salt until done, if at all, and especially if you choose to use roquefort cheese.

The mash was two large celery root bulbs and a single russet potato. Those, you boil in whole milk, strain, then blend in the food processor with butter and cream until you get the consistency you want. Celery root is so fibrous that there’s no way other than a food processor to get it right, so learn from my previous #FAIL.

This is sort of my own version of a French classic: tournedos au roquefort.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

6 Comments

  1. Julie on January 16, 2010 at 13:32

    Here it is!! This was an amazing meal! We were lucky you shared it with us. We haven’t seen you for a while with all of the holiday festivities….we need to get together again soon!

    • Richard Nikoley on January 16, 2010 at 14:27

      Pleasure was all mine, Julie.



  2. John FitzGibbon on January 16, 2010 at 12:50

    You’re getting really good at food porn.

  3. John FitzGibbon on January 16, 2010 at 12:51

    you’re killing us poor grad students that read this and only wish for a food budget.

  4. veronica on January 17, 2010 at 23:06

    OMG food porn! lol I’m hungry!

    • jo-anne on May 14, 2010 at 13:32

      I am new to this area, but absolutely love your blog…..I tried the pureed Celeriac and it was better than potato (thats what my DH said!)
      I peeled , cut it up , put in a glass dish with a cover before adding 1/4c water) microwaved for 14 minutes (i think I got that suggestion here from someone)
      drained, the added 1 tbls butter (i sometimes use Ghee with apinch of seasalt)
      plus 2tablespoons mascarpone(i some times sub heavy cream)
      used the hand blender style(braun is the absolute best!).
      enjoy, perfect pureed celeriac ( not watered down!)
      great Blog, luv it, keep up the great suggestions.



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