Ingredients
- 4 (7-ounce) slices of filet mignon
- 5 peppercorn mix (2 black/2 white/2 green/2 pink/1 Szechuan)
- 1 cup canola oil
- 1 tablespoon chopped garlic
- 1 rosemary sprig
- Basil Oil, recipe follows
- 1 cup demi-glace (optional)
Directions
Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or over night, 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 potato cake so that it will absorb the juices of the beef. Make 3 mounds of spinach around the beef and drizzle with Basil Oil and demi-glace.
Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996
CELERIAC POTATO CAKE:
- 3 cups grated potatoes (peeled then steamed, grated and chilled)
- 3 cups raw celeriac, grated
- 1/2 cup green scallions, sliced
- Salt and black pepper to taste
- 1/2 cup clarified butter or ghee
In a large bowl, mix together potato, celeriac and scallions. Season well. In a hot non-stick pan, liberally coat with clarified butter and cover with mix. Cake needs to get brown on this side. Drizzle a little of butter on the raw side then flip the cake over and place in a 375 degree oven to cook through. Cook about 12 minutes until hot in the middle. Slice pie shaped wedges for serving.
FRIED GARLIC AND BABY SPINACH SAUTE:
- 1/2 cup canola oil
- 6 cloves of garlic, thinly sliced
- 4 cups baby spinach
- 1/2 tablespoon Chinese vinegar
- Salt and white pepper to taste
In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning.
BASIL OIL:
- 2 cups basil leaves
- 1 cup spinach
- 1/2 teaspoon salt
- 1 cup canola oil
















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By kegan18
indianapolis, IN
on November 06, 2008
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I only used the recipe for the beef tenderloins and it was the main dish for my christmas dinner for my in-laws last year and it was awesome. It was very easy to make and the meat was delicious and very tender. My in-laws raved about it and I quote, "It was the best christmas dinner I have had in 50 years".
By smileyrecipes_3...
barrington, IL
on December 16, 2004
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Pretty good recipe
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