Tenderloin of Beef with Roasted Shallot Idaho® Potatoes and a Merlot Reduction
- 4 ea. beef tenderloins
- 3 ea. large Idaho potatoes
- 12 ea. shallots
- 1 bulb chives
- 2 oz butter
- 4 oz cream
- 8 ea. Gaufrette Potato Chips (Optional)
- 4 ea. thyme sprigs
- For the Sauce:
- 4 ea. shallots
- 2 bulbs garlic
- 4 ea. white mushrooms
- 3 stalks celery
- 3 ea. carrot
- 2 Bt. merlot
- 8 oz veal stock
- 1 small Bouquet Garth
For the Idaho Potatoes:
- Peel, quarter, and cover with water
- Bring to a simmer, cook until fork tender
- While they are cooking thinly slice the shallots
- Preheat a sauce pan over medium heat and add a little bit of whole butter
- Add the shallots and saute until nicely caramelize.
- The chives need to be sliced into small pieces.
- Once the potatoes are cooked, strain off the water and place into a mixing bowl.
- Whip the potatoes with the butter and cream until there are no lumps
- Add the shallots and chives and season with salt and pepper.
For the Sauce:
- Chop the shallots, mushrooms, celery, carrot and garlic.
- Saute the vegetables down well until translucent and lightly browned.
- Deglaze with the merlot and reduce by about 2/3.
- Add the veal stock and bouquet garni and bring to a simmer, reduce slowly.
- Once reduced to 8 oz, strain the sauce through a fine sieve.
- To cook and assemble dish, season the beef tenderloins with salt and pepper
- Place beef into a hot saute pan with oil.
- Brown well on all sides
- Place in a 425 degrees oven until the beef is cooked to the desired temperature.
- Using a pyramid mold with a flat top, mold the potatoes and place in the middle of four plates.
- Place the beef on top of the potatoes.
- Garnish with the gaufrette chips and thyme sticking out of the potatoes on the back side of the beef.
- Place the sauce back on the stove and bring to a simmer.
- Season with salt an ground white pepper
- Whip in a small amount of butter (2 oz) to finish.
- Spoon the sauce around the plate and serve at once