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Receta 5 Peppercorn Beef Tenderloin With Celeriac Potato Cake
by Global Cookbook

5 Peppercorn Beef Tenderloin With Celeriac Potato Cake
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  Raciónes: 4

Ingredientes

  • 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)

Direcciones

  1. Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hrs or possibly overnight, refrigerated.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.
  5. Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996
  6. 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".