There’s incredible flavor in Grilled Teres Major Steak with Mushroom and Celery Root Ragout, particularly when accompanied by Butternut Squash and Apple Compote. Magical!
Grilled Teres Major Steak with Mushroom and Celery Root RagoutGrilling is often thought of as a summertime cooking technique, but these days, this is not so. Many cooks have grills built into their stovetops or have grill pans to ensure they can enjoy this wonderful technique all year long.

Grilled Teres Major Steak with Mushroom and Celery Root Ragout
Prep time
Cook time
Total time
Teres Major is the technical name for beef fillet, or tenderloin of beef. The steaks are more commonly known as Filet Mignon.
Recipe type: Main Course
Cuisine: American
Serves: 8
  • 8 Teres Major steaks, trimmed (8-ounces each)
  • Kosher salt, to taste
  • cracked black pepper, to taste
  • Mushroom and Celery Root Ragout (recipe follows)
  • Butternut Squash and Apple Compote (recipe follows)
  • sea salt, to garnish
Mushroom and Celery Root Ragout
  • 1 pound pearl onions, blanched, peeled
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 pounds celery root, peeled, diced into 1/2-inch cubes
  • 2 pounds wild mushroom mix, halved or quartered
  • 4 Tablespoons olive oil
  • 2 Tablespoons Brandy
  • 1 Tablespoon butter
  • 2 sprigs fresh thyme, picked
Butternut Squash and Apple Compote
  • 1/2 Cup sugar, granulated
  • 1/4 Cup water
  • 1 1/2 Cups butternut squash, small dice
  • 1 Cup dry sherry
  • 1 sprig fresh thyme, picked
  • 1 Cup apples, peeled, small dice
  • salt, to taste
  1. Start a grill or heat a cast-iron pan over high heat. Season steaks with Kosher salt and pepper and grill or sear until steak reaches desired temperature. Rest steaks 10 minutes.
  2. Warm ragout and compote. Slice steaks on a diagonal. Plate steaks, dividing ragout and compote among the plates. Garnish cut side of steaks with a pinch of sea salt.
Mushroom and Celery Root Ragout
  1. In a large saucepan over medium heat, add 1 Tbsp. olive oil. Stir in onions, season with salt and pepper; cook until caramelized. Transfer onions to a large bowl.
  2. Heat additional 1 Tbsp. olive oil in a saucepan. Stir in celery root, season with salt and pepper; sauté until vegetables soften and caramelize. Add celery root to the bowl with the onions.
  3. Add remaining 2 Tbsps. olive oil to the saucepan. Add mushrooms; season with salt and pepper; cook over high heat until cooked through and caramelized. Deglaze with brandy. Add butter, onions, celery root and thyme. Cook together for about 5 minutes, taste for seasoning. Serve hot.
Butternut Squash and Apple Compote
  1. In a heavy-bottomed sauté pan over medium heat, heat sugar with water. Once sugar begins to caramelized, swirl the pan until it reaches an amber color. Remove from heat; stir in squash (the sugar will seize up and crystallize). Stir in the sherry and thyme. Return to heat; slowly poach the squash to fork-tender.
  2. Strain poaching liquid (the squash will have released water, but add more water if liquid is less than 1 cup). Pour liquid over apples and poach until fork-tender. Strain liquid once more, reserve. Liquid will have consistency of maple syrup, thickening as it cools.
  3. Combine squash, apples, and a few tablespoons of syrup and simmer over low heat 5 minutes. Reserve remaining syrup to drizzle on the finished dish, if desired.

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