Recipe courtesy of Ming Tsai

5 Peppercorn Beef Tenderloin with Celeriac-Potato Cake Fried Garlic and Baby Spinach Saute with Basil Oil

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  • Level: Easy
  • Total: 12 hr 15 min
  • Prep: 12 hr
  • Cook: 15 min
  • Yield: 4 servings
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Celeriac Potato Cake:

Fried Garlic and Baby Spinach Saute:

Basil Oil:


  1. 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 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.

Celeriac Potato Cake:

  1. 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. 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:

  1. In very salted water, blanch basil and spinach for 1 minute until very soft, yet still very green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend until the cup becomes warm.

Cook’s Note

Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996

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