Beef tenderloin w/herb crust & cabernet sauce

4 servings

Ingredients

Quantity Ingredient
2¼ cup Eggbread breadcrumbs - fresh
2 cups Parsley - fresh, chopped
3 tablespoons Fresh thyme - chopped OR 2 tsp. dried, crumbled
1 each Stick unsalted butter - (1/2 cup)
1 each Bottle Carernet Sauvignon (wine)
1 each Bottle Port - tawny style
4 cups Beef stock - or canned unsalted broth
4 eaches Medium potatoes
¾ cup Whipping cream
4 tablespoons Extra virgin olive oil
Ground nutmeg
4 eaches Beef tenderloin steaks - (about 8 oz. each)
½ each Stick unsalted butter - (1/4 cup)

Directions

HERB CRUST

SAUCE

BEEF AND POTATOES

FOR HERB CRUST: Combine breadcrumbs with herbs. Pour butter over and mix well. Season with salt and pepper.

FOR SAUCE: Pour red wine, Port and stock into heavy large pot.

Bring to simmer over medium-high heat. Continue to simmer until reduced to 1 cup, about 1 hour and 45 minutes. (Can be prepared days ahead. Cover sauce and crust mixture separately and refrigerate.) FOR BEEF AND POTATOES: Bring large saucepan of salted water to boil.

Add potatoes and cook until tender. Drain potatoes and return to pan.

Cook over low heat until dry, about 3 minutes. Peel warm potatoes; press through ricer into bowl. Using electric mixer, add cream and 2 tablespoons oil and beat until potatoes are smooth. Season with salt and nutmeg. Place potatoes in pastry bag fitted with ⅜-inch (no. 8) plain tip. Season steaks with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat.

Brown steaks about 4 minutes per side. Remove from heat and let stand 20 minutes. Preheat broiler. Spread breadcrumb mixture on top of steaks, pressing to adhere. Broil until breadcrumbs are golden brown. Reduce oven to 450F. Place steaks on ovenproof plates. Pipe potatoes onto plates. Transfer to oven and bake until potatoes and steaks are heated through, about 10 minutes. Heat sauce in medium saucepan Whisk in butter. Nap steaks with sauce and serve.

Bon Appetit, June, 1991.

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 06-08-95

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