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

   Copyright, 1998, Ming Tsai, All Rights Reserved

   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)

   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 

   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.

   Yield: 4 servings
   Prep Time: 12 hours
   Cook Time: 15 minutes
   Difficulty: Easy


Episode #: MT1A36