Tenderloin & potato pancake with green sauce & caramel ta

4 servings

Ingredients

Quantity Ingredient
1 cup Basil
1½ cup Scallion greens
2 cups Butterleaf lettuce, shredded
½ cup Olive oil
3 pounds Potatoes, peeled
White pepper
4 eaches Tenderloin steaks *1
¼ cup Olive oil, extra virgin
2 pounds Granny Smith Apples *2
Lemon juice
¾ cup All purpose flour
¼ cup Cake flour
6 cups Chilled unsalted butter
2 tablespoons Basalmic vinegar
White pepper
Coarse salt
Salt
1 tablespoon Olive oil, extra virgin
White pepper
Coarse salt
¾ cup Butter
¼ cup Sugar
1 teaspoon Sugar
1 Egg
dash Salt

Directions

THE SAUCE

THE POTATO PANCAKE

THE TENDERLOIN

THE DESSERT

CARAMEL

PASTRY

Sauce:

Place Basil, Scallion greens, ½ c. Extra Virgin olive oil, and vinegar in blender with 1 -2 twists of white pepper from pepper grinder and a pinch of coarse salt. Blend about 2 minutes, until the ingredients are fully combined and the mixture is smooth and satiny.

Pour into gravy boat.

Grate potatoes add pepper and salt to season and stir. Place 1 T oz olive oil in skillet at medium high heat. When hot spread potatoes evenly in pan and cook for 1 minute. Using spatula turn and cook on second side 1 minute. Transfer skillet to oven and cook at 400F. for 6-8 minutes or until golden brown.

Tenderloin:

*1 steaks cut 1½ inch thick and trimmed to uniform size Salt and pepper both sides of steak and place in hot pan with ¼ cup olive oil over medium high heat. Sear on both sides. spoon hot oil over top and cook 2 minutes per side (RARE-MRARE I believe).

Remove potato pancakes from oven and place in middle of serving plate.

Place filet on top of pancake and spoon green sauce on top of steak.

The Tart:

*2 pared, quartered and cored, tossed in lemon juice Place butter and sugar in saucepan over med hi heat. Stir and cook till mixture turns to a caramel color. Lower heat and place each apple slice firmly into caramel. Layer until apples reach almost to the top of the pan.

Pastry:

Combine pastry ingredients and chill 1 hour.

Place pastry dough on lightly floured surface and roll to match top of pan where apples are. Place pastry on top of layered apples, sealing pastry. Cook in 425 F. oven 45 - 60 minutes or until golden brown. Invert on serving platter. Serve with garnish of fresh strawberries, Kiwi fruit and apple wedges. (Kiwi and strawberries sliced.) Serve with Vanilla Ice cream or top with Caramel sauce.

This came off one of the cooking shows. I had to write fast to get this one..

**JJ** 102495.1725

Submitted By JJ JUDKINS On 10-25-95

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