Cooking Index - Cooking Recipes & Ideas5 Peppercorn Beef Tenderloin With Celeriac Potato Cake Recipe - Cooking Index

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.


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.

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


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