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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Four 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

Celeriac Potato Cake, recipe follows

Fried Garlic and Baby Spinach Saute, recipe follows

Basil Oil, recipe follows

1 cup demi-glace (optional)

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

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

Basil Oil:

2 cups basil leaves

1 cup spinach

1/2 teaspoon salt

1 cup canola 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