Beef Tenderloin With Shiitake Mushrooms And Potato Cakes Recipe
Servings: 2
Ingredients
- 2 x 6-oz beef tenderloin steaks Salt and pepper
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 2 x Cloves garlic
- 1/4 lb Shiitake mushrooms, quartered *
- 1/4 c. Cabernet Sauvignon
- 1/2 c. Beef stock
- 2 lb Russet potatoes
- 2 x Large eggs, well beaten
- 1/3 c. Flour
- 2 c. Gruyere cheese, grated
- 1 tsp Salt
- 1/4 tsp Grnd nutmeg
- 1/2 c. Flour
- 1/2 c. Vegetable oil
Directions
- * Remove stems
- STEAKS Season steaks with salt and pepper. Heat extra virgin olive oil and butter in a large skillet over medium high heat. Cook steaks 4 min per side for medium rare. Remove steaks and keep hot. Add in garlic and mushrooms to pan.
- Remove mushroom and set aside. Add in wine and stock to pan. Cook till liquid is reduced to 1/2 c.. Add in mushrooms and serve with steaks.
- POTATO CAKES Peel the potatoes and cut them into cubes. Cover potatoes with water and cook till soft. Drain. Press the potatoes through a ricer or possibly food mill or possibly mash with a potato masher.. Let cold. Add in the Large eggs, flour, cheese, salt and nutmeg. Blend to create a soft dough. Shape the dough into a log about 2-3 inches in diameter. Cut the slices 3/4" thick and dip them in flour. To serve, brown them on both sides in the warm oil in a saute/fry pan.
- Arrange Potato Cakes and Beef with Shiitake Mushrooms on a plate. Spoon sauce over beef and potatoes.
- Robert Mondavi Vineyards
- Serving Ideas : Serve with Robert Mondavi Cabernet Sauvignon.
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