Josh Boutwood's Pan-Seared Tenderloin of Beef With Celery Root Puree and Garlic Mash

Make the garlic mash: Place potatoes, garlic, and bay leaves in a pot. Add enough water to cover. Season with salt and cook until tender. Once cooked, drain well and remove bay leaves. Add butter and milk; mash by hand using a potato masher until smooth. Set aside and keep warm.

Make the celery root purée: Sauté celery root in butter until caramelized. Add chicken stock and cook until tender. Transfer to a blender. Add cream and blend until smooth. Set aside and keep warm.

Prepare the beef tenderloin: In a nonstick pan, sear the beef on all sides and cook until your desired doneness. Transfer beef to a serving platter, leaving the juices in the pan.

Make the sauce: In the same pan you used to cook the beef, add sugar over low heat. Wait for the sugar to caramelize, watching it closely to ensure that it does not turn dark brown. Add red wine and simmer until thick.

Serve beef with celery root purée and garlic mash immediately. Spoon red wine sauce over or serve it on the side. Garnish with tarragon flowers and deep-fried onions, if desired.