Recipe courtesy of Callahan Catering
Total:
6 hr 50 min
Active:
1 hr
Yield:
8 servings
Level:
Advanced

Ingredients

Cherry Demi-glace:
Tenderloin:
Asparagus:
Potato Galette:

Directions

To make Cherry Demi-glace: Saute shallot in butter, add peppercorns, garlic, cloves, cinnamon stick, allspice, thyme and bay leaf and saute another couple minutes. Add wine to the pan and let simmer until reduced by half. Strain. Add veal stock and cherries; simmer until reduced to 1 quart. Puree and strain. Check for seasoning.

To make Tenderloin: Rub garlic, olive oil and thyme over fillet of beef and let sit, refrigerated for 4 hours to overnight.

Preheat oven to 400 degrees F.

Add the flour to the crushed peppercorns. Season the tenderloin liberally with salt and coat well with peppercorn mixture. Place a large saute pan over high heat and add oil. Once the oil starts to smoke add the tenderloin and sear until dark brown on all sides. Place in a 400 degrees F oven until center of fillet reaches 130 degrees F. Let rest for 20 minutes and slice.

To make Asparagus: Using a vegetable peeler, shave the asparagus and cut each one so they are all the same length. Next saute the asparagus in 1 tablespoon butter and season with salt and pepper. Sprinkle with Parmesan.

Preheat oven to 375 degrees F.

To make Potato Galette: Wash potatoes and slice into 1/8 to 1/4-inch thick circles. On greased pans, shingle potato circles to form a galette (1 potato per galette). Brush each galette with butter and sprinkle with salt and pepper. Put another pan on top of galettes and bake for about 25 minutes. Take top pan off, for last 5 minutes of baking, so potatoes can brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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