Celery Root “Steak” au Poivre with Date–Red Wine Jus & Charred Broccolini
January always makes me crave something that feels like a Paris bistro—peppery, bold, a little dramatic—but I still want it to taste like California sunlight. That’s how this celery root “steak” au poivre happened: the classic vibe of a filet au poivre, but swapped for a humble céleri-rave that sears beautifully if you treat it with respect.
The date–red wine jus is my little West Coast wink. I first started sneaking dates into sauces after a winter farmers’ market haul—sticky Medjools in one bag, peppery arugula in the other—thinking, why are we pretending sweetness only belongs in dessert? Dates give the sauce this glossy, almost-demi-glace richness without the heavy cream situation. Pepper brings the bite. Charred broccolini adds that smoky green edge that makes everything feel modern.
What makes this dish special to me is the contrast: cozy and bright, familiar and surprising—like lighting a candle on a Tuesday because you can.
Make it yours: go heavier on cracked pepper if you like swagger, add a squeeze of lemon at the end for lift, or swap broccolini for charred radicchio when you want a deeper, moodier bitterness.
Featured Recipe
Celery Root “Steak” au Poivre with Date–Red Wine Jus & Charred Broccolini
In January, I want something that feels bistro-bold but still bright enough for California: a pepper-crusted celery root “steak,” seared like a proper filet, then glossed with a silky date–red wine jus. It’s the au poivre vibe without the heaviness—sweetness from dates, bite from pepper, and a smoky green edge from charred broccolini. This is the kind of dish that makes a weekday feel like you lit a candle on purpose.
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Ingredients
- 1 large Celery root (celeriac)(about 2 to 2½ lb)
- 2 tsp Kosher salt(plus more to taste)
- 2 tbsp Black peppercorns(coarsely crushed (mortar/pestle or pan + rolling pin))
- 2 tbsp Neutral oil (grapeseed/avocado)
- 2 tbsp Unsalted butter(I won’t apologize for this)
- 1 medium Shallot(finely sliced)
- 2 cloves Garlic(smashed)
- 1 tsp Tomato paste(optional but gives bistro depth)
- 1 cup Dry red wine(something you’d happily drink—Gamay, Pinot, or a chillable red)
- 3/4 cup Vegetable stock(or mushroom stock)
- 3 Medjool dates(pitted, finely chopped)
- 1 tsp Dijon mustard
- 1 tsp Red wine vinegar(or sherry vinegar)
- 4 sprigs Fresh thyme(or 1/2 tsp dried thyme)
- 1 bunch Broccolini(trimmed)
- 1/2 Lemon(for finishing broccolini)
- 1/3 cup Crème fraîche(optional, for serving (a cool, tangy counterpoint))
Instructions
- 1
Prep the celery root like you mean it. Peel the 1 large Celery root (celeriac) (a sharp knife is easier than a peeler), then slice into 4 thick “steaks,” about 1 to 1¼ inches thick. Save any nice trimmings for stock or soup.
10 min
Tip: If the steaks are wobbly, shave a whisper-thin slice off one side to create a flat base for searing.
- 2
Par-cook for a tender center. Place the celery root steaks in a pot, cover with cold 2 tsp Kosher salt water, bring to a simmer, and cook until a knife meets slight resistance—tender but not soft.
12 min
Tip: This is the secret: we cook it like a potato, then treat it like a steak. Drain well and pat very dry.
- 3
Pepper-crust. Press 2 tbsp Black peppercorns onto both sides of each steak. Sprinkle lightly with kosher salt.
3 min
Tip: Coarse pepper is the whole point of au poivre—don’t pulverize it into dust.
- 4
Sear hard, baste like a bistro. Heat a large skillet over medium-high. Add 2 tbsp Neutral oil (grapeseed/avocado), then the celery root steaks. Sear until deeply browned on both sides, then add 2 tbsp Unsalted butter and thyme and baste for a minute, spooning the butter over the tops.
8 min
Tip: You’re chasing a mahogany crust. If your pan isn’t hot enough, you’ll steam instead of sear.
- 5
Make the date–red wine jus in the same pan. Transfer steaks to a plate. Lower heat to medium. Add 1 medium Shallot and a pinch of salt; cook until softened. Add 2 cloves Garlic and 1 tsp Tomato paste (if using) and stir 30 seconds. Pour in 1 cup Dry red wine and scrape up the glorious browned bits. Add 3/4 cup Vegetable stock, 3 Medjool dates, 1 tsp Dijon mustard, and 1 tsp Red wine vinegar. Simmer until glossy and spoon-coating.
10 min
Tip: The dates melt into the sauce and give you that ‘steakhouse’ richness without cream. If it reduces too far, add a splash of stock or water.
- 6
Char the broccolini. While the jus simmers, heat a grill pan or second skillet over high. Toss 1 bunch Broccolini with a little oil and salt, char until crisp-tender. Finish with 1/2 Lemon juice.
6 min
Tip: High heat, quick cook. You want smoky edges and a bright snap.
- 7
Return the celery root to the sauce to glaze. Nestle steaks back into the pan and spoon jus over them until warmed through and lacquered.
2 min
Tip: Think of it like a quick French ‘glace’ moment—shiny, concentrated, irresistible.
- 8
Serve. Plate each celery root steak with charred broccolini. Spoon extra jus over top. Add a dollop of 1/3 cup Crème fraîche if you like that cool, tangy contrast.
2 min
Tip: A few flaky salt crystals on top right before serving make it feel restaurant-y in the best way.
Chef's Notes
This dish is my little love letter to winter farmers’ market crates: celery root that looks like a meteor, broccolini still sweet in the cold, and dates that remind me California can be cozy too. If you want to wine-pair like I do: a juicy Gamay or a chilled Pinot Noir is perfection—pepper loves fruit, and fruit loves pepper.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.