| 4 x Seven-ounce filet mignons | | Five peppercorn mix - (2 black, 2 white, 2 green, 2 pink, 1szechwan) | | 1 cup 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 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 . | | 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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