Title: Juniper Roasted Beef W Sweet Garlic Potato And Wild Mushroom
Categories: Ckright2
Yield: 8 servings

3 1/2 lb 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 tb Black peppercorns
3 tb Dried Juniper berries
1 1/2 oz Dried porcini or other wild
-mushrooms
4 Whole cloves
1 ts Fennel seed
1 ts Coriander seed
=== GARNISH ===
Roasted whole garlic cloves
Sauteed or grilled wild
-mushrooms
(such as oyster; morel or
-cinnamon caps)

* 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 1 1/2 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 -
http://www.foodtv.com

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

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.