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grilled tenderloin of beef w/wilted spinach, gorgonzola crea

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Veal bones; chopped

  2. cup Diced onion

  3. cup Diced celery

  4. Cream sherry

  5. 1 cup Red wine

  6. Sprig of thyme

  7. 1 Bay leaf

  8. 3 cups Veal stock

  9. Salt and pepper to taste

  10. cup Chopped shallots

  11. 1 tablespoon Chopped garlic

  12. 2 cups Heavy cream

  13. cup Diced tomatoes

  14. 2 tablespoons Olive oil

  15. cup Diced carrots

  16. cup Chopped chives

  17. cup Crumbled Gorgonzola

  18. 4 6-ounce fillets of beef tenderloin

  19. Wilted spinach

  20. Beet chips; rosemary and thyme sprigs for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Gorgonzola Cream: In a small pan, sweat shallots and garlic in olive oil.

  3. 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 on Mar 10, 1998

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