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Pan Seared Beef Tenderloin w/Rosemary Garlic Crust Recipe

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This recipe for Pan Seared Beef Tenderloin w/Rosemary Garlic Crust, by , is from The Austin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brooke Austin
Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Go Frites
Russet Potatoes
Beef tenderloin - center cut
Garlic
Butter
Cream
Salt & Pepper
Olive Oil
Shallots
Merlot
Tarragon
Veal stock
Gorogonzola cheese
Panko crumbs
Rosemary

Directions:
Directions:
Go Frites:
Put Potatoe at 45 degree angle on mandolin and slice.
Rinse and deep fry for potatoe chips w/fancy holes in them.

Garlic Mashed Potatoes:
Lots of butter & Cream

Beef:
Center cut tenderloin of beef
Liberally season w/s & p
Seer in hot pan with olive oil (sear on all sides so juices are locked in and outside caramelized)...can put in oven so it's more well done
While searing, take shallots and liberal amount of Merlot...reduce from boiling...add tarragon and reduced veal stock

Blend gorgonzola w/panko, and some rosemary and put under broiler for a few seconds til' it makes a crust

Serve tenderloin over potatoes w/sauce around the rest of the plate. Place potatoe chips in the potatoes and surrounding the piece of meat w/circle of gorgonzola crust over the top of the meat

 

 

 

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