Starker’s Pan Seared Beef Tenderloin
Potato Gratin with Gruyere Cheese
- 2 lbs Idaho Potatoes
- 1- Tsp Chopped Garlic
- 1- Tsp Chopped Shallots
- 2 Cups Heavy Cream
- 1 Cup Grated Gruyere Cheese
- Salt to taste
- White Pepper to taste
Pre heat oven to 375 degrees.
Peel Potatoes and slice to about 1/8th inch on a mandolin. Place in cold water to keep from discoloring.
Sauté garlic and shallots in a saucepan until lightly golden and add heavy cream and simmer until reduced to 1 ½ cups. Add salt and pepper.
In a 9 X 12 inch baking dish layer the potatoes uniformly and after each layer add some of the cream mixture. Sprinkle the top with the grated Gruyere cheese and bake until potatoes are fork tender and the cheese is nicely browned and bubbly. About 1 hour and 15 minutes.
Sliced Tenderloin Filet
- 4- Beef Tenderloin Filets 6-8 ounces each
- Large Heavy Skillet
- 3 Tablespoons Canola Oil
Pre heat oven to 500 degrees
Sprinkle both sides of Filets with salt and pepper. Put the skillet over high heat and let it get hot. Add the oil to the hot pan and immediately add the filets and sear both sides until a nice brown color develops. About 2-3 minutes per side. Place filets in an oven safe pan
and put in 500 degree oven and cook until desired internal temperature is reached.
Reserve pan drippings for sauce.
- ¼ cup chopped shallots
- ¼ cup cognac
- 2 cups beef stock
- ¼ cup heavy cream
- 1 Tbsp cracked black peppercorns
- 1 Tbsp Demi Glace
Turn heat to medium and add shallots to the pan drippings. Sauté for 1-2 minutes until softened. De-glaze with the cognac scrapping the bottom of the pan to get up any browned bits. Add the beef stock and cracked peppercorns. In a separate cup combine the cream and Demi Glace and add to the pan and whisk until combined. Reduce until sauce coats the back of a spoon. About 7-10 minutes
Sautéed Swiss Chard
- 2 medium bunches Swiss Chard
- 1 Tbsp chopped shallots
- 1 Tsp chopped garlic
- Salt/Black Pepper to taste
- 2 Tbsp Canola oil
- ¼ cup beef stock
Place a large skillet over medium heat and add the oil. When it is shimmering add the shallots and garlic and cook until softened stirring often, about 2 minutes. Add the Swiss Chard salt and pepper to taste and toss to coat. Add the beef stock, cover and let cook for 4 minutes.
Slice the Filet on the bias and place in the middle of a plate, pour some of the sauce over the filet. Spoon the Potatoes and the Swiss Chard on either side and serve.