Juniper Roasted Beef w Sweet Garlic Potato & Wild Mushroom

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Denuded beef tenderloin - chain, tail removed
		Vegetable or olive oil
		Kosher salt
		Sauteed Swiss Chard - see * Note
		Sweet Garlic Potato Tart - see * Note
		Wild Mushroom Jus - see * Note
		Juniper Rub
2 tablespoons	30ml	Black peppercorns
3 tablespoons	45ml	Dried Juniper berries
1 1/2 oz	42g	Dried porcini or other wild mushrooms
4		Whole cloves
1 teaspoon	5ml	Fennel seed
1 teaspoon	5ml	Coriander seed
		Garnish
		Roasted whole garlic cloves
		Sauteed or grilled wild mushrooms
		(such as oyster, morel or cinnamon caps)

Recipe Instructions

* Note: See the "Sauteed Swiss Chard", "Sweet Garlic Potato Tart" and "Wild Mushroom Jus" recipes which are included in this collection.

Add the ingredients for the juniper rub to a spice grinder and grind to a powder. Lightly oil and salt the fillet of beef and rub in the juniper rub evenly. Allow to sit at least 30 minutes before roasting.

In an ovenproof pan large enough to accommodate the filet (or on a flat-top) quickly sear the meat on all sides. Place in a preheated 425 degree oven and roast until meat reaches an internal temperature of 118 to 120 degrees. Keep warm and let meat rest at least 5 minutes before slicing and serving.

To serve, place a thick medallion of beef and a small mound of Sauteed Swiss Chard next to each other in center of a warm plate. Place warm Sweet Garlic Potato Tart on top of chard and ladle 1 1/2 to 2 ounces of Wild Mushroom Jus around plate. Scatter roasted garlic cloves and sauteed wild mushrooms decoratively around and serve immediately.

This recipe yields 8 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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