| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Veal bones; chopped |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Diced carrots |
| 1/4 |
c |
Diced onion |
| 1/4 |
c |
Diced celery |
| 1 |
tb |
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 |
tb |
Chopped garlic |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Diced tomatoes |
| 2 |
tb |
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
GLACE
GORGONZOLA CREAM
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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