Ingredients:

4 6-oz. beef tenderloin filets
1 qt. Veal stock
1 cup dry red wine
2 Tablespoons shallots (minced)
2 Tablespoons black peppercorns
1-2 fresh thyme sprigs
2 garlic bulbs
Olive Oil 3 russet potatoes (peeled)
2 Tablespoons butter
1/4 cup cream
Wild mushrooms (shiitake, chanterelle, morels or crimini)
Green vegetables (string beans, snow peas, snap peas or zucchini) 


Preheat oven to 375° F.

Reduce veal stock over browned trimmings of beef tenderloin. Reduce wine with shallot, peppercorn and thyme to a light syrup. Add this to the reduced veal stock; simmer 15 minutes then strain.

Slice the pointed end off of the garlic bulbs to expose the garlic cloves, drizzle with olive oil, salt and pepper. Place garlic in a pan and cover with foil. Roast at 375° F. for 45 minutes or until tender. Rub garlic through a strainer.

Simmer the potatoes in salted water for 30 minutes or until very tender. Drain and put potatoes through a ricer. Add roast garlic puree, butter and cream. Season to taste. The potatoes should be a little thin and creamy, thin with potato water if necessary.

Clean the wild mushrooms and sauté in butter, shallots, salt and pepper. Clean and blanche the vegetable then sauté in butter, salt and pepper.

Grill the beef. Place the potato puree in the center of the plate; place beef on top. Sauce around the potatoes and spoon the mushrooms across the meat. Place a few green vegetables around the potatoes.

Servings: 4


Wine Suggestion: Meridian Central Coast Pinot Noir