Ingredients Jump to Instructions ↓

  1. 8 large Yukon gold potatoes , washed, peeled and quartered Salt Canola oil , to cook

  2. 2 tablespoons minced garlic

  3. 1 tablespoon minced fresh thyme

  4. 1 1/2 cups heavy cream

  5. 3 ounces of butter

  6. 3 eggs

  7. 1/2 cup sifted flour

  8. 3 pound piece center cut beef tenderloin, cleaned and trimmed, cut into 2 pieces Salt and black pepper, to taste

  9. 1 cup flour, to coat

  10. 4 eggs, to coat

  11. 1 cup Panko bread crumbs, to coat

Instructions Jump to Ingredients ↑

  1. (One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan , add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter , salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash . Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.

  2. Ravenswood, Big River Zinfandel , Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne


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