3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
8 ounces haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Olive oil, for coating
1/2 small red onion, diced
6 cremini mushrooms, cleaned and finely chopped
6 shiitake mushrooms, cleaned and finely chopped
1/4 cup dry sherry
3/4 cup crumbled blue cheese, such as Stilton
1/3 cup unseasoned breadcrumbs
1/2 bunch chives, chopped, plus more for garnish
1/2 bunch parsley, chopped
Two 2-inch-thick filet mignons
Canola oil, for searing
1/2 shallot, minced
1/4 cup red wine
1/2 to 3/4 cup brown beef stock
1 tablespoon Dijon mustard
Butter, for finishing
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