5 Peppercorn Beef Tenderloin With Celeriac Potato Cake Recipe
Servings: 4
Ingredients
- 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)
Directions
- Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hrs or possibly 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 min depending on thickness of filet. Cook till medium-rare.
- Place beef on top of a Celeriac Potato Cake so which it will absorb the juices of the beef. Make 3 mounds of the Fried Garlic And Baby Spinach Saute/fry 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/fry With Basil Oil".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 482 | 99% |
| Total Fat 54.51g | 68% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.61g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.12g | 0% |
