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Categories:
gold potatoes olive oil herb mix salt truffle butter beef tenderloin olive oil herb mix salt butter shallots dried morels brandy veal stock heavy cream salt olive oil shallots beet greens arugula baby spinach salt tomato concasse thyme fresh rosemary Italian flat leaf parsley
Viewed: 76 - Published at: 8 years agoIngredients
- 6 yukon gold potatoes, washed, cut into 1/8-inch round slices
- 1/4 cup olive oil
- 2 tablespoons herb mix, recipe follows
- Salt and fresh ground black pepper
- 1 tablespoon truffle butter (can be store bought)
- 8 (4-ounce) beef tenderloin medallions
- Olive oil
- 6 tablespoons herb mix, recipe follows
- Salt and fresh ground black pepper
- 1 tablespoon butter
- 1 tablespoon shallots, minced
- 1/2 cup dried morels, soaked in warm water to cover for 30 minutes, strained, water reserved
- 1/4 cup brandy
- 3/4 cup veal stock
- 1/4 cup heavy cream
- Salt and fresh ground black pepper
- 2 tablespoons olive oil
- 1/2 tablespoon minced shallots
- 1 pound beet greens
- 1/2 pound arugula, stems removed
- 1 pound baby spinach
- Salt and black pepper
- 1/4 cup tomato concasse (peeled, seeded, and cut into julienned strips)
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 1/4 cup Italian flat-leaf parsley, chopped
Method
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss the sliced potatoes with the olive oil and 2 tablespoons of herb mix.
- Season with salt and black pepper.
- Place potatoes on a baking tray.
- Roast potatoes in preheated oven for 15 minutes, until the edges just start to turn golden.
- Remove from oven and place potatoes into a glass bowl.
- While still warm, toss truffle butter with the potatoes.
- Cover with foil and keep warm until ready to serve.
- For the medallions, coat all sides with olive oil.
- Sprinkle about 2 teaspoons of herb mix per medallion on both sides.
- Season both sides of the medallions with salt and black pepper.
- In a large skillet, sear medallions on high heat until the outside is cooked.
- Remove from pan and set aside.
- To make the sauce, use the same pan that the medallions were cooked in.
- The leftover residue from the beef will add extra flavor.
- Add the butter, 1 tablespoon of shallots, and morels.
- Saute for 3 minutes.
- Add brandy and flame off alcohol.
- Pour in reserved morel water and reduce by half.
- Once reduced, add the veal stock and bring to a simmer.
- Add the heavy cream and reduce to low heat.
- Simmer for one minute.
- Season with salt and black pepper.
- Leave in pan to maintain heat until ready to serve.
- To make the warm salad greens, in a separate large saute pan with the olive oil, saute the shallots for 2 minutes.
- Then add the beet greens and arugula, saute until wilted.
- Remove from heat and toss in baby spinach.
- Season with salt and pepper.
- To plate each serving, place a portion of the potatoes in the center of the plate.
- Then arrange each portion of the greens on top of the potatoes.
- Then place two medallions on top of the greens, leaning against each other.
- Then spoon a portion of the sauce around the potatoes, greens, and medallions.
- Garnish the top of the medallions with 1 tablespoon of tomato concasse.
- Serve and enjoy.
- In a small mixing bowl, combine all of the ingredients.
- Set aside for use with medallions and potatoes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
