grilled beef tenderloin with scalloped potatoes, grilled asparagus, red wine demi glace and crispy leeks
Recipe courtesy of Stephanie Wilson, Executive Chef, Jackson Hole (Wyo.) Golf & Tennis
Ingredients
- Ingredients for meat/scalloped potatoes:
- beef tenderloin - 8 oz.
- Yukon gold potatoes - 2 ½ lbs., sliced thin on mandoline
- unsalted butter - 1/4 cup
- garlic - 4 cloves, minced
- onion - 1/2 cup, minced
- all-purpose flour - 1/4 cup
- milk - 2 cups
- chicken stock - 1 cup
- mustard - 1 tsp., dried
- thyme - 1/4 tsp., dried
- paprika - 1/4 tsp., dried
- gruyere fontina blend cheese - 2 cups
- salt - to taste
- pepper - to taste
- Ingredients for demi glace:
- prepared demi glace - 2 cups
- shallots - 2 ea.
- garlic - 4 cloves
- thyme - handful
- rosemary - 1 sprig
- cabernet sauvignon - 1 bottle
- black pepper - to taste
- salt - to taste
- Ingredients for crispy leeks:
- cornstarch - 1/2 cup
- flour - 1/2 cup
- salt - to taste
- eggs - 2 ea., beaten
Instructions
Procedure for scalloped potatoes:
- Add butter to pot and melt with garlic and diced onion. Cook until garlic just starts to toast.
- Add in flour and cook for approximately 3 minutes until roux forms and flour taste is cooked out.
- Add spices, chicken stock and warmed milk to create bechamel sauce.
- Slowly fold in cheese until fully incorporated.
- Taste for salt and pepper.
- Let cool slightly and then toss with shaved potatoes.
- Place in sprayed parchment lined half hotel pan and cover with foil.
- Bake at 375°F for approximately 35-40 minutes.
- To serve, spoon onto center of plate.
Procedure for demi glaze:
- Toss shallots and garlic with a tbsp oil and toast in 350°F oven for about 15-20 minutes.
- Reduce two bottle of wine to approximately 1 cup of liquid.
- Combine all ingredients into pot with red wine and let simmer for 30 minutes, strain.
- Add black pepper and salt to taste.
Procedure for crispy leeks:
- Cut leeks lengthwise into strips about 2 inches long and 1/4 inch thick.
- Salt and let them hang out in a colander for about 30 minutes, pat extra moisture away.
- Place into egg wash, then into flour cornstarch mixture. Shake off excess and then drop into 32°F fryer until golden brown.
- Remove from fryer and salt to taste.
Procedure for tenderloin:
- Pat tenderloin dry and salt. Grill until desired temperature.
- Drizzle asparagus in oil, salt and pepper. Grill until still a little crunchy.
To plate:
- Place potatoes down, tenderloin right on top, on the center of the plate.
- Fan asparagus to the side and drizzle sauce on steak.
- Top steak with crispy leeks.
