Peppercorn Beef Tenderloin with Celeriac Potato Cake Recipe

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Type: Peppercorn Beef Tenderloin with Celeriac Potato Cake Free Cooking Recipe – Vegetables

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Ingredients / Directions
“4 x Seven-ounce filet mignons
Five peppercorn mix – (2 black
2 white
2 green
2 pink
1szechwan)
1 cup(s) Canola oil
1 tbl Chopped garlic
1 x Rosemary sprig
Salt to taste
Celeriac Potato Cake see * Note
Fried Garlic And Baby Spinach Saute see * Note
Basil Oil see * Note
1 cup(s) Demi-glace (optional)”

Directions:
* Coat the beef with the peppercorns and marinate in oil
garlic and rosemary for 4 hour(s) 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
* Comments: the original recipe title as listed is “5 Peppercorn Beef Tenderloin With Celeriac-Potato Cake Fried Garlic And Baby Spinach Saute With Basil Oil”.

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