| | | Roasted Garlic Stuffed Beef Tenderloin
with Western Plaid Hash and Syrah Demi-Glace Makes 4 servings Ingredients 4 8 oz. beef tenderloin fillets
10 garlic cloves, roasted
1 cup red pepper, julienne
1 cup red onion, julienne
1 cup green cabbage, julienne
1 cup red cabbage, julienne
2 cups veal stock reduced by half
1 cup Australian syrah
2 russet potatoes
4 cups peanut oil
¼ cup jalapeno, minced
Kosher salt and cracked black pepper to taste
1 cup olive oil To prepare demi-glace: In a sauce pot, add ½ cup of wine, and bring to a boil
After half has evaporated, add veal stock, and reduced by 2/3. Keep warm.
Make a small slit in the side of teach tenderloin with a pairing knife, and stuff 1 large clove of garlic in each, and set aside. To prepare hash: In a 4 quart sauce pan, add peanut oil, and heat to 325 degrees.
On a mandolin, or by hand, julienne the potatoes to 1/8 inch strips and rinse in cool water to remove some starch
When oil reaches 325 degrees, carefully drop potatoes in oil, stirring frequently. Cook for approximately 4 minutes or until golden brown.
Remove potatoes from oil, and place in a bowl. Seasons with salt and pepper
In a large, hot, iron skillet or flat grill, put ¼ cup olive oil, and add peppers, cabbage, onions, and remainder of garlic.
Cook until cabbage is wilted, adding salt and pepper to taste.
Add remainder of wine to cabbage mixture, and simmer.
Reserve and keep warm. To prepare steaks: In a hot sauté pan, add ¼ cup olive oil.
Season filets by liberally rubbing the salt and pepper into the top and bottom of the steak.
Place all four steaks in the pan, sear on high for 1 ½ minutes each side, and place in a 350 degree oven for 4 minuets for medium-rare to medium.
To plate, place potatoes in center of plate, and add the cabbage on top.
Place tenderloin on top of the cabbage, and pour demi-glace on top of the steak.
If desired, garnish with a seasonal green vegetable like grilled asparagus, or green beans. |
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