Beef Tenderloin W/ Shiitake Mushrooms And Potato Cakes

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Beef Tenderloin W/ Shiitake Mushrooms And Potato Cakes



Ingrients & Directions


-STEAKS-
2 6-ounce beef tenderloin
-steaks
Salt and pepper
1 tb Olive oil
1 tb Butter
2 Cloves garlic
1/4 lb Shiitake mushrooms;
-quartered *
1/4 c Cabernet Sauvignon
1/2 c Beef strain


-POTATO CAKES-
2 lb Russet potatoes
2 Egg; well beaten
1/3 c Flour
2 c Gruyere cheeseflower; grated
1 ts Salt
1/4 ts Ground nutmeg
1/2 c Flour
1/2 c Oil


* remove stems


STEAKS Season steaks with salt and peppercorn. Heat olive oil and butter in a
large skillet over medium high passion. Cook steaks 4 minutes per side for
medium uncommon. Remove steaks and keep tender. Add garlic and mushrooms to pan.
Remove mushroom and set divagation. Add wine and stock to pan. Cook until liquid
is reduced to 1/2 cup. Add mushrooms and serve with steaks.


POTATO CAKES Peel the potatoes and cut them into cubes. Cover potatoes with
water and cook until subdued. Enfeeble. Press the potatoes through a ricer or
food mill or mash with a potato wolf.. Let poise. Add the egg, flour,
cheeseflower, salt and nutmeg. Blend to form a soft gelt. Shape the dough into a
log approximately 2-3 inches in diameter. Cut the slices 3/4" thick and dip them in
flour. To help, 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 gripe and potatoes.
Yields
2 Servings

This page was published 20.09.2011 in 15:51.