Juniper roasted beef w sweet garlic potato and wild mushroom

8 servings

Ingredients

Quantity Ingredient
3½ pounds Denuded beef tenderloin; chain, tail removed
Vegetable or olive oil
Kosher salt
Sauteed Swiss Chard; see * Note
Sweet Garlic Potato Tart; see * Note
Wild Mushroom Jus; see * Note
=== JUNIPER RUB ===
2 tablespoons Black peppercorns
3 tablespoons Dried Juniper berries
1½ ounce Dried porcini or other wild mushrooms
4 Whole cloves
1 teaspoon Fennel seed
1 teaspoon Coriander seed
=== GARNISH ===
Roasted whole garlic cloves
Sauteed or grilled wild mushrooms
(such as oyster; morel or cinnamon caps)

Directions

* Note: See the "Sauteed Swiss Chard", "Sweet Garlic Potato Tart" and "Wild Mushroom Jus" recipes which are included in this collection.

Add the ingredients for the juniper rub to a spice grinder and grind to a powder. Lightly oil and salt the fillet of beef and rub in the juniper rub evenly. Allow to sit at least 30 minutes before roasting. In an ovenproof pan large enough to accommodate the filet (or on a flat-top) quickly sear the meat on all sides. Place in a preheated 425 degree oven and roast until meat reaches an internal temperature of 118 to 120 degrees. Keep warm and let meat rest at least 5 minutes before slicing and serving. To serve, place a thick medallion of beef and a small mound of Sauteed Swiss Chard next to each other in center of a warm plate. Place warm Sweet Garlic Potato Tart on top of chard and ladle 1½ to 2 ounces of Wild Mushroom Jus around plate. Scatter roasted garlic cloves and sauteed wild mushrooms decoratively around and serve immediately. This recipe yields 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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