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Seared Beef Tenderloin

Seared Beef Tenderloin

Seared Beef Tenderloin, Bordelais Sauce, Creamed Spinach, Pommes Anna

4 – 6 oz Beef Tenderloin Filets (ideally about 1 inch thick)
Salt and Pepper
Canola Oil
1 tablespoon - Butter
1/4 Cup – hearty and fruit forward Red wine
1 – Shallots minced
2 – sprigs Thyme leaves removed
1.5 Cups – Demi-Glaze
1 Tablespoon – unsalted butter
1.5 lb – Spinach stemmed
 ¾ cup – Grated Parmigiano Reggiano
Pinch – freshly grated nutmeg
1/3 cup – heavy cream
2 lbs – Yukon Gold Potatoes
1/3 cup – Clarfied butter


Directions:
Beef –
Preheat the broiler of your oven and place rack in the top third of the oven.  Season each side with Salt and Pepper.  Heat a about 2 tablespoons of Canola oil in a fairly large pan that can hold all four steaks without crowding.  Add the butter and heat until almost smoking.  Add the filets and sear for one minute.  Place the pan in the oven under the broiler (do not flip, the broiler is to cook the other side).  Leave under the broiler about 4-5 minutes to get rare to medium rare.  If you like the steak cooked more turn the oven off broil and down to 350 degrees F and continue cooking until the desired temperature.  *** Note – With younger more tannic reds like Tranquility Red 2010 (written March 2013) the pairing is better with more rare steaks as the proteins balance the tannins.

Bordelais
 Sauce –
Ideally you can do this in the pan you seared the filets in to deglaze the pan while still hot and the steaks are removed and kept warm.  Add the red wine to the hot pan (if using the pan from the steak, scrape he bits from the bottom to become part of the sauce) and reduce by ½ to ¾.  Add the shallots, thyme and demi-glaze and simmer about 10 minutes.  Stain and add the butter.

Creamed Spinach - 
Remove the larger stems from the spinach.  It is a bit of a pain but worth it for texture and flavor.  Heat a touch of canola oil in a large pan with a lid and add the spinach.  Cook covered, stirring occasionally for about 5 minutes or until the spinach is well wilted.  Transfer the spinach to paper towels to dry.  Dump the liquid from the pan and dry.  Once the spinach is cooled enough to touch squeeze as much liquid out as possible.  Heat about a tablespoon of butter in the pan and add the spinach to heat slightly.  Add the nutmeg and the parmigiano reggiano and cook about 1 minute.  Add the cream and cook about 1-2 minutes to allow the parm to melt into the cream.

Pommes
 Anna –
Preheat over to 400 degrees F.  Peel and thinly slice the potatoes.  It is best to use a mandolin if you have one to keep them about 1/8 inch thickness or less.  Brush the bottom of a pan with the clarified butter and place the first layer of potatoes.  If you start from the center and spiral out you can get better uniformity and cover the whole pan.  Brush the potatoes with the clarified butter and season with salt and pepper.  Repeat until potatoes are used.  Place the pan on the stove on medium for about 5 minutes to start to caramelize the bottom.  Remove from the stove and place in the oven for about 30 minutes until well caramelized all over.  It is easiest to serve if you drain the butter slightly and flip onto a cutting board to cut into quarters.  Either way, it should be cut into quarters.

To serve –
Place a dollop of the Spinach just off center on a plate.  Place the serving of Potatoes slightly over the spinach in the center of the place.  Rest the filet on top of the potatoes and spoons a drizzle of the sauce over the steak.  Season and serve. 


 
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