Beef Tenderloin Steaks On Potato Galettes With Mustard Sa

The standard of practical holy living has been so low among Christians that very often the person who tries to practice spiritual disciplines in everyday life is looked upon with disapproval by a large portion of the Church. And for the most part, the followers of Jesus Christ are satisfied with a life so conformed to the world, and so like it in almost every respect, that to a casual observer, there is no difference between the Christian and the pagan.

Hannah Whitall Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	October 199	1	Servings

INGREDIENTS

4	T	Unsalted butter, 1/2 stick
1/2	c	Plus 1 tablespoon chopped
		shallots
1/2	c	Dry white wine
2	c	Chicken stock or canned
		low-salt chicken
		broth
1	c	Beef stock or canned beef
		broth
1		Russet potato, peeled
		grated
		drained well
		12-ounce
1/2	c	Fresh white breadcrumbs made
		from French
		bread
2	T	Chopped fresh parsley
3	T	Olive oil
2		Beef tenderloin steaks
		about 1 inch thick
		6-ounce
1	T	Coarse-grained mustard
23		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Melt 2 tablespoons butter in heavy medium saucepan over medium-high
heat. Add 1/2 cup shallots and saute 4 minutes. Add wine and boil 1
minute. Add both stocks and boil until reduced to 2/3 cup, about 28
minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and
refrigerate.)  Preheat oven to 200F. Mix potato, breadcrumbs, 1
tablespoon parsley  and remaining 1 tablespoon shallots in medium bowl.
Sprinkle with  salt and pepper.  Heat 2 tablespoons oil in large
nonstick skillet over medium heat.  Mound potato mixture in skillet in
2 portions, dividing evenly. Using  metal spatula, press each into
5-inch oval. Cook until bottom is  brown and crisp, about 10 minutes.
Turn and cook until second side  browns, about 5 minutes. Transfer
galettes to baking sheet. Keep warm  in oven.  Heat 1 tablespoon oil in
heavy medium skillet over medium-high heat.  Sprinkle steaks with salt
and pepper. Add to skillet; cook to desired  doneness, about 4 minutes
per side for medium-rare. Transfer steaks to  plate (do not clean
skillet). Add sauce to skillet and bring to boil,  scraping up browned
bits. Mix in mustard. Remove from heat. Add  remaining 2 tablespoons
butter and whisk just until melted.  Place potato galettes on plates.
Top each with 1 steak. Spoon sauce  over. Sprinkle with remaining 1
tablespoon parsley and serve.  Makes 2 servings.  Bon Appetit October
1999  Converted by MC_Buster.  Per serving: 1467 Calories (kcal); 132g
Total Fat; (85% calories from  fat); 37g Protein; 15g Carbohydrate;
265mg Cholesterol; 116mg Sodium  Food Exchanges: 1 Grain(Starch); 4 1/2
Lean Meat; 0 Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4295 Calories From Fat: 1492 Total Fat: 168.1g Cholesterol: 301.3mg Sodium: 13279.5mg Potassium: 7442.8mg Carbohydrates: 487.4g Fiber: 44.6g Sugar: 100.3g Protein: 196.1g