Beef tenderloin

4 6-oz portions of beef tenderloin

1 Tbsp. extra virgin olive oil

1/2 Tbsp. thyme, chopped

Salt and pepper to taste

Melted Leek, Blue Cheese relish:

2 bunches of leeks, white only, cut into 1/4-inch half moons, washed, leaving some of the water

1 oz. extra-virgin olive oil

1/2 cup Point Reyes Blue Cheese, in small chunks

1 Tbsp. Italian parsley, chopped

Celery root puree:

1 1/2 lbs. celery root, peeled and cut into 1 inch chunks

1 lb. potatoes, peeled cut into 1 inch chunks

1/2 cup butter, melted

Sautéed spinach:

2 pounds spinach

2 oz. extra-virgin olive oil

Salt and pepper to taste

For the leek relish:

Heat the olive oil in a sauté pan over low heat. Add the washed leeks, and season with salt and pepper. Cover and let cook over low heat for 10-15 minutes or until the leeks are tender. Let cool. Stir in the blue cheese and parsley, and adjust the seasonings.

For the celery root:

Place the celery root in a sauce pan with water to cover. Add salt to taste. Bring to a simmer and cook until the celery root is fork tender. Drain well. Puree in a food processor until smooth. Stir in the butter. Keep hot until the potatoes are cooked. Meanwhile, place the potatoes in a sauce pan and cover with water. Add salt to taste, and bring to a simmer. Cook until fork tender. Drain well and place in a ricer while hot. Press into the pot with the celery root and butter. Stir gently to incorporate. Don’t overmix the potatoes or they will become gluey.

Beef tenderloin:

Season the beef with thyme, salt and pepper. Let sit for 10 minutes. Heat a sauté pan over medium heat. Add 1 Tbsp. olive oil and then sear beef all over. Place in the oven until it reaches 120 degrees internal temperature. Remove from the oven and let rest for 10 minutes in a warm place.

To serve:

Heat a sauté pan over high heat. Add 1 Tbsp. olive oil and spinach and sauté until wilted. Season with salt and pepper.

Place a mound of celery root puree slightly off center on a place, followed by sautéed spinach. Slice the beef and place on the spinach. Place a tablespoon of the melted leek mixture on top of the beef. Serves 4.

Suggested wine: 2004 Hess Collection Cabernet Sauvignon