5 Peppercorn Beef Tenderloin With Celeriac Potato Cake Recipe

• 4 x Seven-oz filet mignons Five peppercorn mix - (2 black, 2 white, 2 green, 2 pink, 1szechwan)
• 1 c. Canola oil
• 1 Tbsp. Minced garlic
• 1 x Rosemary sprig Salt to taste Celeriac Potato Cake see * Note Fried Garlic And Baby Spinach Saute/fry see * Note Basil Oil see * Note
• 1 c. Demi-glace (optional)

1. Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hrs or possibly overnight, refrigerated.
2. Season beef with salt and sear in a heavy pan.
3. Turn beef over and place in 375 degree oven for 8 to 12 min depending on thickness of filet.
4. Cook till medium-rare.
5. Place beef on top of a Celeriac Potato Cake so which it will absorb the juices of the beef.
6. Make 3 mounds of the Fried Garlic And Baby Spinach Saute/fry around the beef and drizzle with Basil Oil and demi-glace.
7. This recipe yields 4 servings.
8. Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996
9. Comments: The original recipe title as listed is "5 Peppercorn Beef Tenderloin With Celeriac-Potato Cake Fried Garlic And Baby Spinach Saute/fry With Basil Oil".

peppercorn, canola oil, garlic, rosemary, demiglace

Taken from cookeatshare.com/recipes/5-peppercorn-beef-tenderloin-with-celeriac-potato-cake-61667 (may not work)