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5 Peppercorn Beef Tenderloin With Celeriac Potato Cake

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
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Seven-ounce filet mignons
  Five peppercorn mix - (2 black, 2 white, 2 green, 2 pink, 1szechwan)
1 cup 237mlCanola oil
1 tablespoon 15mlChopped 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 237mlDemi-glace - (optional)

Recipe Instructions

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.

Hints

Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996

See the "Celeriac Potato Cake", "Fried Garlic And Baby Spinach Saute", and "Basil Oil" recipes which are included in this collection.


Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A36)

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