Braden Family Cookbook
TENDERLOIN DRESSED UP MEAT AND POTATOES - Ming Tsai
PEPPERCORN BEEF TENDERLOIN WITH CELERIAC POTATO CAKE FRIED GARLIC AND BABY
SPINACH SAUTE WITH BASIL OIL
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 demiglace.
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
GARLIC AND BABY SPINACH SAUTÉ:
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.
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.