Sous Vide Filet Mignon with Red Wine, Spinach, and Celery Root Puree

To make red wine sauce: 

Place medium saucepan on the Inducto Go. Using POWER LEVEL mode, heat pan over medium heat. Add oil and shallots and sauté, stirring frequently, for 2 minutes, or until shallots soften. Add garlic and thyme and sauté 30 seconds, or until garlic softens. Add wine and broth and bring to a boil over medium-high heat. Cook 10 minutes, or until liquid is reduced to about 1/2 cup. Remove pan from heat. Add butter and whisk to blend. Season with salt and pepper. Keep in warm place. 

Fill largepot with water and place pot on induction cooker. Using SOUS VIDE mode, insert thermometer jack into cooker and place thermometer probe into pot of water. Set TEMPERATURE to 55°C. 

Season steaks all over with salt and pepper. Place steaks in single layer in gallon zip top bag and add 30g butter. Using water displacement method, submerge bag in water bath and seal bag. Alternatively, place steaks in single layer in large vacuum bagwith butter and seal. Submerge bag in water bath. Cook 1 hour. Remove steaks from bag and pat dry. 

Switch mode to POWER LEVEL. Heat medium frypan over medium-high heat.Add 1 tbsp oil and 15g butter to pan. When butter has melted, add steaks to pan. Cook steaks about 2 minutes per side, or until each side has a nice crust. Transfer steaks to wire rack or trivet to rest 5 minutes.

To cook spinach and serve:  

Place large frypan on induction cooker (still on POWER LEVEL mode) and heat over medium heat. Add oil, then spinach, and, using wooden spoon, toss spinach for 2 minutes, or until wilted. Season spinach with salt and pepper. 

Spoon celery root onto 4 plates. Set 1 steak on each plate and mound spinach alongside. Spoon warm sauce over steaks and spinach and serve.