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1
Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or over night, refrigerated.
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2
Season beef with salt and sear in a heavy pan.
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3
Turn beef over and place in 375 degree oven for 8 to 12 minutes depending on thickness of filet.
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4
Cook until medium rare.
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5
Place beef on top of a potato cake so that it will absorb the juices of the beef.
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6
Make 3 mounds of spinach around the beef and drizzle with Basil Oil and demi-glace.
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7
Suggested Wine: Villa Caffagio, Chianti Classico, Vendemmia, 1996
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8
In a large bowl, mix together potato, celeriac and scallions.
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9
Season well.
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10
In a hot non-stick pan, liberally coat with clarified butter and cover with mix.
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11
Cake needs to get brown on this side.
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12
Drizzle a little of butter on the raw side then flip the cake over and place in a 375 degree oven to cook through.
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13
Cook about 12 minutes until hot in the middle.
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14
Slice pie shaped wedges for serving.
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15
In a wok, add canola oil and garlic and slowly heat.
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16
Eventually, the garlic will start frying.
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17
Carefully watch garlic and strain out once the garlic is light brown and crisp.
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18
Save the oil.
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19
Wipe out wok and bring to high heat.
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20
Add 1 tablespoon garlic oil and quickly stir in the spinach.
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21
Season and add back the crispy garlic and stir in the vinegar.
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22
Check for seasoning.
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23
In very salted water, blanch basil and spinach for 1 minute until very soft, yet still very green.
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24
Plunge in ice bath and squeeze out water.
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25
Blend at high speed and add salt and the oil.
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26
Cover blender and blend until the cup becomes warm.
