Seared tenderloin of beef with potato onion puree

1 servings

Ingredients

Quantity Ingredient
4 Tenderloins; (6 ounce)
2 tablespoons Olive oil
Salt and pepper
4 Shallots; sliced
1 Carrot; chopped
2 Cloves garlic; chopped
3 ounces Bittersweet chocolate; chopped
2 cups Port wine
3 Sprigs thyme
1 Bay leaf
5 Black peppercorns
1 quart Veal stock
1 ounce Vintage port
Salt and pepper

Directions

TENDERLOIN

SAUCE

Preheat oven to 375 degrees. Sear meat in olive oil on both sides in saute pan. Place pan in oven for 8 to 10 minutes. Sprinkle with salt and pepper.

Let beef rest 5 minutes before slicing.

Sauce:

Caramelize shallots, carrots, and garlic. Slowly add the chocolate, stirring until melted. Add port wine, thyme, bay leaf and peppercorns.

Simmer until reduced by three quarters. Add veal stock, reduce by one half.

Strain. Add vintage port, cook 2 minutes. Season with salt and pepper.

Yield: 4 servings

Converted by MC_Buster.

NOTES : Recipe courtesy of Kenneth Johnson, Chef, The Terrace Recipe by: IN FOOD TODAY SHOW #INB199 Converted by MM_Buster v2.0l.

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