Beef tenderloin w/ shiitake mushrooms and potato cakes

Yield: 2 Servings

Measure Ingredient
2 6-ounce beef tenderloin steaks
Salt and pepper
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic
¼ pounds Shiitake mushrooms; quartered *
¼ cup Cabernet Sauvignon
½ cup Beef stock
2 pounds Russet potatoes
2 Eggs; well beaten
⅓ cup Flour
2 cups Gruyere cheese; grated
1 teaspoon Salt
¼ teaspoon Ground nutmeg
½ cup Flour
½ cup Vegetable oil

STEAKS

POTATO CAKES

* remove stems

STEAKS Season steaks with salt and pepper. Heat olive oil and butter in a large skillet over medium high heat. Cook steaks 4 minutes per side for medium rare. Remove steaks and keep warm. Add garlic and mushrooms to pan.

Remove mushroom and set aside. Add wine and stock to pan. Cook until liquid is reduced to ½ cup. Add mushrooms and serve with steaks.

POTATO CAKES Peel the potatoes and cut them into cubes. Cover potatoes with water and cook until soft. Drain. Press the potatoes through a ricer or food mill or mash with a potato masher.. Let cool. Add the eggs, flour, cheese, salt and nutmeg. Blend to form a soft dough. Shape the dough into a log about 2-3 inches in diameter. Cut the slices ¾" thick and dip them in flour. To serve, brown them on both sides in the hot oil in a saute pan.

Arrange Potato Cakes and Beef with Shiitake Mushrooms on a plate. Spoon sauce over beef and potatoes. Source: Executive Chef Annie Roberts of Robert Mondavi Vineyards

Serving Ideas : Serve with Robert Mondavi Cabernet Sauvignon.

Recipe by: Chef Annie Roberts Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to TNT Recipes Digest by mollywalsh@... (Molly Walsh) on Apr 17, 1998

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