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Рецепт Beef Tenderloin Steaks On Potato Galettes With Mustard Sa
by Global Cookbook

Beef Tenderloin Steaks On Potato Galettes With Mustard Sa
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Ингредиенты

  • 4 Tbsp. Unsalted butter, (1/2 stick)
  • 1/2 c. Plus 1 Tbsp. minced shallots
  • 1/2 c. Dry white wine
  • 2 c. Chicken stock or possibly canned low-salt chicken broth
  • 1 c. Beef stock or possibly canned beef broth
  • 1 x Russet potato, peeled, grated, liquid removed well (12-oz)
  • 1/2 c. Fresh white breadcrumbs made from French bread
  • 2 Tbsp. Minced fresh parsley
  • 3 Tbsp. Extra virgin olive oil
  • 2 x Beef tenderloin steaks, (about 1 inch thick) (6-oz)
  • 1 Tbsp. Coarse-grained mustard

Инструкции

  1. Heat 2 Tbsp. butter in heavy medium saucepan over medium-high heat. Add in 1/2 c. shallots and saute/fry 4 min. Add in wine and boil 1 minute. Add in both stocks and boil till reduced to 2/3 c., about 28 min. (Sauce can be prepared 1 day ahead. Cold slightly. Cover and chill.)
  2. Preheat oven to 200F. Mix potato, breadcrumbs, 1 Tbsp. parsley and remaining 1 Tbsp. shallots in medium bowl. Sprinkle with salt and pepper.
  3. Heat 2 Tbsp. oil in large nonstick skillet over medium heat.
  4. Mound potato mix in skillet in 2 portions, dividing proportionately. Using metal spatula, press each into 5-inch oval. Cook till bottom is brown and crisp, about 10 min. Turn and cook till second side browns, about 5 min. Transfer galettes to baking sheet. Keep hot in oven.
  5. Heat 1 Tbsp. oil in heavy medium skillet over medium-high heat.
  6. Sprinkle steaks with salt and pepper. Add in to skillet; cook to desired doneness, about 4 min per side for medium-rare. Transfer steaks to plate (don't clean skillet). Add in sauce to skillet and bring to boil, scraping up browned bits. Fold in mustard. Remove from heat. Add in remaining 2 Tbsp. butter and whisk just till melted.
  7. Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 Tbsp. parsley and serve.
  8. Makes 2 servings.