Peppercorn Beef Tenderloin With Celeriac Potato Cake Recipe
Ingredients:
- 4 x Seven-ounce filet mignons
- Five peppercorn mix - (2 black, 2 white, 2 green, 2 pink, 1szechwan)
- 1 cup Canola oil
- 1 tbl Chopped garlic
- 1 x Rosemary sprig
- Salt to taste
- Celeriac Potato Cake see * Note
- Fried Garlic And Baby Spinach Saute see * Note
- Basil Oil see * Note
- 1 cup Demi-glace (optional)
Directions:
- * Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or overnight, refrigerated.
- * Season beef with salt and sear in a heavy pan. Turn beef over and place in 375 degree oven for 8 to 12 minutes depending on thickness of filet. Cook until medium-rare.
- * Place beef on top of a Celeriac Potato Cake so that it will absorb the juices of the beef. Make 3 mounds of the Fried Garlic And Baby Spinach Saute around the beef and drizzle with Basil Oil and demi-glace.
- * This recipe yields 4 servings.
- * Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996
- * Comments: The original recipe title as listed is "5 Peppercorn Beef Tenderloin With Celeriac-Potato Cake Fried Garlic And Baby Spinach Saute With Basil Oil".