5 Peppercorn Beef Tenderloin With Celeriac Potato Cake Recipe - Cooking Index
5 Peppercorn Beef Tenderloin With Celeriac Potato Cake Recipe - Cooking Index
The original recipe title as listed is "5 Peppercorn Beef Tenderloin With Celeriac-Potato Cake Fried Garlic And Baby Spinach Saute With Basil Oil".
Type: Meat| 4 | Seven-ounce filet mignons | |
| Five peppercorn mix - (2 black; 2 white; | ||
| 2 green; 2 pink; 1szechwan) | ||
| 1 cup | 237ml | Canola oil |
| 1 tablespoon | 15ml | Chopped garlic |
| 1 | Rosemary sprig | |
| Salt - to taste | ||
| Celeriac Potato Cake - see * Note | ||
| Fried Garlic And Baby Spinach Saute - see * Note | ||
| Basil Oil - see * Note | ||
| 1 cup | 237ml | Demi-glace - (optional) |
* Note: See the "Celeriac Potato Cake", "Fried Garlic And Baby Spinach Saute", and "Basil Oil" recipes which are included in this collection.
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
Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A36)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.