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Ингредиенты
- 2 lb Veal bones, minced
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Diced carrots
- 1/4 c. Diced onion
- 1/4 c. Diced celery
- 1 Tbsp. Minced garlic
- 1/4 x Cream sherry
- 1 c. Red wine Sprig of thyme
- 1 x Bay leaf
- 3 c. Veal stock Salt and pepper to taste
- 1/4 c. Minced shallots
- 1 Tbsp. Minced garlic
- 2 c. Heavy cream
- 1/4 c. Diced tomatoes
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Diced carrots
- 1/4 c. Minced chives
- 3/4 c. Crumbled Gorgonzola
- 4 x 6-oz fillets of beef tenderloin Wilted spinach Beet chips, rosemary and thyme sprigs for garnish
Инструкции
- Complete title: GRILLED TENDERLOIN OF BEEF W/WILTED SPINACH, GORGONZOLA CREAM AND VEAL GLACE
- In a small pan, heat extra virgin olive oil till smoking warm. Add in veal bones. Cook till brown
- Add in vegetables and cook till all vegetables are caramelized. Add in cream sherry and cook till syrupy. Add in wine, reduce down, and cook. Add in stock, thyme, and bay leaf
- Cook down by half and season.
- Gorgonzola Cream: In a small pan, sweat shallots and garlic in extra virgin olive oil.
- Add in cream and reduce by 1/4. Add in tomatoes and carrots. Season with salt and black pepper. Add in chives to finish. Grill tenderloin, medium rare. Serve on top of wilted spinach, garnish with beet chips, rosemary and thyme sprigs
- Yield: 4 servings
