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