| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Veal bones, chopped |
| 2 |
T |
Olive oil |
| 1/4 |
c |
Diced carrots |
| 1/4 |
c |
Diced onion |
| 1/4 |
c |
Diced celery |
| 1 |
T |
Chopped garlic |
| 1/4 |
|
Cream sherry |
| 1 |
c |
Red wine |
|
|
Sprig of thyme |
| 1 |
|
Bay leaf |
| 3 |
c |
Veal stock |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Chopped shallots |
| 1 |
T |
Chopped garlic |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Diced tomatoes |
| 2 |
T |
Olive oil |
| 1/4 |
c |
Diced carrots |
| 1/4 |
c |
Chopped chives |
| 3/4 |
c |
Crumbled Gorgonzola |
| 4 |
|
6-ounce fillets of beef |
|
|
tenderloin |
|
|
Wilted spinach |
|
|
Beet chips, rosemary and |
|
|
thyme sprigs for garnish |
INSTRUCTIONS
CHEF DU JOUR DON YAMAUCHI SHOW #DJ9220 Complete title: GRILLED
TENDERLOIN OF BEEF W/WILTED SPINACH, GORGONZOLA CREAM AND VEAL GLACE
In a small pan, heat olive oil until smoking hot. Add veal bones. Cook
until brown Add vegetables and cook until all vegetables are
caramelized. Add cream sherry and cook until syrupy. Add wine, reduce
down, and cook. Add stock, thyme, and bay leaf Cook down by half and
season. Gorgonzola Cream: In a small pan, sweat shallots and garlic in
olive oil. Add cream and reduce by 1/4. Add tomatoes and carrots.
Season with salt and black pepper. Add chives to finish. Grill
tenderloin, medium rare. Serve on top of wilted spinach, garnish with
beet chips, rosemary and thyme sprigs Yield: 4 servings Posted to
recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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