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1
Preheat the oven to 375.
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2
Spread one-fourth of the celery root slices in a shallow 1-quart gratin dish.
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3
Season with salt, pepper and nutmeg.
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4
Repeat with the remaining celery root slices to create 4 layers; season between each layer.
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5
Pour the cream over the celery root and dot with the 1 tablespoon of butter pieces.
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6
Cover with foil and bake for 30 minutes.
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7
Remove the foil and bake for about 30 minutes longer, until browned on top and the celery root is tender when pierced with a knife.
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8
Let stand for 15 minutes.
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9
Leave the oven on.
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10
In a large ovenproof skillet, melt 1 tablespoon of the butter in the olive oil.
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11
Season the steaks with salt and pepper and cook over moderately high heat until a brown crust forms on the bottom, about 3 minutes.
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12
Turn the steaks, transfer the skillet to the oven and cook for about 12 minutes for medium-rare.
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13
Transfer the steaks to plates.
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14
Add the veal demiglace to the skillet and bring to a boil.
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15
Remove the skillet from the heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
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16
Season the sauce with salt and pepper.
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17
Spoon the sauce over and around the steaks.
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18
Garnish each steak with a sprig of rosemary and serve hot with the celery root gratin.
