Grilled tenderloin of beef w/wilted spinach, gorgonzola crea

Yield: 1 Servings

Measure Ingredient
2 pounds Veal bones; chopped
2 tablespoons Olive oil
¼ cup Diced carrots
¼ cup Diced onion
¼ cup Diced celery
1 tablespoon Chopped garlic
¼ \N Cream sherry
1 cup Red wine
\N \N Sprig of thyme
1 \N Bay leaf
3 cups Veal stock
\N \N Salt and pepper to taste
¼ cup Chopped shallots
1 tablespoon Chopped garlic
2 cups Heavy cream
¼ cup Diced tomatoes
2 tablespoons Olive oil
¼ cup Diced carrots
¼ cup Chopped chives
¾ cup Crumbled Gorgonzola
4 \N 6-ounce fillets of beef tenderloin
\N \N Wilted spinach
\N \N Beet chips; rosemary and thyme sprigs for garnish

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 ¼. 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@...> on Mar 10, 1998

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