|
click here to send e-mail
Steak Dinners
|
::Tenderloin Of Beef In A Potato Crust
|
|
[Recipes list] |
|
Author |
Paul Walls, Wichita, Kansas |
(Serves 4)
12 oz. spinach, washed
salt and pepper
olive oil
4 ea. filet mignon
3 ea. Idaho potatoes, peeled
3/4 cup red wine
2 ea. shallots, peeled and chopped
1 sprig fresh thyme
3 whole black peppercorns
3/4 cup veal stock
1 tbsp. butter
To prepare the tenderloins, season spinach with salt and pepper and wilt in olive oil. Cool and drain. Lay the tenderloin pieces on a work surface and top with wilted spinach.
Shred potatoes, season with salt and pepper and squeeze dry. Lay 12 inch square of parchment on work surface. Place a thin layer of shredded potatoes down center of parchment. Lay a spinach topped tenderloin on top of the potato and top with more shredded potato to cover. Pull up parchment to completely envelope tenderloin in shredded potato.
Remove parchment and immediately place tenderloins in a hot skillet and brown on all sides.
Finish cooking tenderloin in a 400 degree oven.
For the sauce, combine wine, shallots, thyme and peppercorns in a small saucepan. Reduce by 3/4, add veal stock, and summer.
Strain and reserve. Just before service, whisk in the butter.
|
|
TO TOP
Columbus Gourmet
302 Brown Avenue, Columbus, GA 31903
|
