Difficulty: Medium
Slice the tops off the tomatoes like hats and hollow them out. Sprinkle the interiors with salt. Cut each celeriac bulb into 6 thin sticks, peeling as you go and rubbing with lemon to prevent browning. Chop the shallots finely.
Heat the peanut oil for frying. Blanch the celeriac fries for 3 minutes—they should stay pale. Drain on paper towels. For the sauce, melt the butter over low heat, skim off the foam, and set aside.
In a sauté pan, combine vinegar, shallots, and herbs. Reduce over high heat until nearly dry. Cool slightly, then add egg yolks and 2 tablespoons cold water. Set over a gentle bain-marie and whisk until foamy. Gradually drizzle in the clarified butter off heat, stirring constantly (discard any milky whey at the bottom). Keep the sauce warm in a bain-marie.
Just before serving, re-fry the celeriac fries in hot oil until golden and crisp. Drain well.
Grill the rib steaks 4 to 8 minutes, turning once, to your preferred doneness.
Drain tomatoes well. Fill with herb sauce, insert a celery stick into each, and cap with the tomato lids (covering 2/3). Plate with steaks and layered fries.
