Beef Roulade with Celeriac Puree



Flank Steak Roulade:
1½ lbs flank steak
1 Tbsp butter
1 C diced shallots
½ lb baby tatsoi or spinach
⅓ C diced sun-dried tomatoes
1½ Tbsp olive oil
salt and fresh cracked pepper to taste

Celeriac Puree:
2½ lbs celeriac
⅓ C light cream
1 Tbsp butter
salt and pepper to taste

Brown Gravy:
1½ C beef broth
2 Tbsp corn starch