| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
New america, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef tenderloin |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Olive oil |
|
|
Italian parsley |
INSTRUCTIONS
Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen
Preparation Time: 1:20 STEP ONE: Prepare Tenderloin-- Season tenderloin
with salt and pepper. In large skillet over medium-high heat, add olive oil
and sear tenderloin on all sides. Place tes.
STEP TWO: Prepare "Alpine Mushroom Salad"-- See the recipe for "Alpine
Mushroom Salad" in this cookbook.
STEP THREE: Prepare "White Truffle Aioli"-- An aioli is a mayonnaise-like
sauce common to southern France. See the recipe for "White Truffle Aioli"
in this cookbook.
STEP FOUR: To Assemble Slow-Smoked Beef Tenderloin, "Alpine Mushroom
Salad," and "White Truffle Aioli"-- Place room temperature mushroom salad
in center of plate. Slice tenderloin and place over center of salad. Top
with White Truffle Aioli and garnish with Italian parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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