Peppercorn Beef Tenderloin with Celeriac recipe

Ingredients:
4 x Seven-ounce filet mignons
Five
peppercorn mix - (2 black, 2 white, 2 green, 2 pink,
1szechwan)
1 cup Canola oil
1 tbl Chopped garlic
1 x Rosemary
sprig
Salt to taste
Celeriac Potato Cake see * Note

Fried Garlic And Baby Spinach Saute see * Note
Basil Oil see *
Note
1 cup Demi-glace (optional)

Procedures:
* 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 Celeriac Potato Cake so that it will absorb the juices of the
beef. Make 3 mounds of the Fried Garlic And Baby Spinach Saute around the
beef and drizzle with Basil Oil and demi-glace.
* This recipe yields
4 servings.
* Suggested Wine: Villa Caffagio, Chianti Classico,
Vendemmia, 1996
* Comments: The original recipe title as listed is "5
Peppercorn Beef Tenderloin With Celeriac-Potato Cake Fried Garlic And Baby
Spinach Saute With Basil Oil".