INGREDIENTS
2
beef filets
1/2 cup
beef stock
2 tbsp
butter
1/2 cup
cabernet sauvignon
2 servings
celery root
4 oz
cremini mushrooms
1 tbsp
extra virgin olive oil
1 large sprig
fresh rosemary
1 large sprig
fresh thyme
1 pinch
kosher salt
2 servings
kosher salt
2 servings
olive oil
2 servings
pepper
9 servings
pepper