| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
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 |
tb |
Chopped fresh parsley |
| 3 |
tb |
Olive oil |
| 2 |
|
Beef tenderloin steaks; (about 1 inch thick) |
|
|
; (6-ounce) |
| 1 |
tb |
Coarse-grained mustard |
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; 23
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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