Garlic Stuffed Fillet Of Beef Over Crispy Potato Sandwich               

 tags (edit): Emeril @Vogel @Try Soon! Beef Main Dish  

 

The original recipe title as listed is "Garlic-Stuffed Sliced Fillet Of Beef Over Emeril's Crispy Potato Sandwich".

Ingredients

BEEF
2 pound Beef Tenderloin
2 tablespoon Olive Oil
to taste Salt
1/4 cup Black Pepper Cracked
6 Garlic Cloves Peeled
POTATO SANDWICH
5 tablespoon Butter
1 large Onion Julienned
2 large Idaho White Potatoes Peeled
to taste White Pepper
4 ounce Cheddar Cheese Grated
8 ounce Bacon Well-Done crispy Chopped
2 teaspoon Chives Chopped
1 tablespoon Parsley Finely Chopped
CLASSIC BORDELAISE SAUCE
3 tablespoon Olive Oil
1/2 stick (4 tb) Butter
1/4 teaspoon Salt
1/8 teaspoon Freshly-Ground Black Pepper
1 tablespoon Garlic Chopped
1 tablespoon Parsley Chopped
1/4 cup Dry Red Wine
MAYTAG BLUE SABAYON SAUCE
3 ea large Egg Yolks
2 teaspoon Shallots Minced
1/3 cup Maytag Blue Cheese Crumbled
1/8 teaspoon White Pepper
1 teaspoon Fresh Chives Snipped
 

Instructions
 BEEF:1. Preheat the oven to 400 degrees. Season the fillet with olive oil, salt and cracked black pepper. Make six small slits in the tenderloin. Stuff each slit with a clove of garlic.

2. In a large saute pan, over high heat, sear the fillet for 2 minutes on each side. Remove from the pan and place in the oven. Roast for to an internal temperature of 130-135 (medium-rare), about 30 minutes. Remove from the oven, tent with foil, and rest for 15 minutes before slicing.

POTATO SANDWICH:1. In a saute pan, over medium heat, melt 1 tablespoon of the butter. Add the onions. Season with salt and pepper. Cook the onions until caramelized, about 10 to 12 minutes, stirring occasionally. Remove from the heat and set aside.

2. Using a box grater, grate the potatoes. Season the potatoes with salt and pepper. In a medium nonstick pan, over medium heat, melt 2 tablespoons of the butter. Add half of the grated potatoes and press firmly into the pan, covering the entire area of the pan. Cook the potatoes until golden brown, about 3 to 4 minutes. Using a long metal spatula, flip over the potato cake and continue to cook until golden and crispy. Remove the potato cake and place on a parchment or waxed paper-lined baking sheet. In the same pan, melt the remaining butter. Repeat the process with the remaining potatoes.

3. Spoon the caramelized onions over one of the potato cakes. Spread the cheese over the onions. Top the cheese with the crispy bacon and chives. Place the other potato cake on top of the bacon and place in the oven. Cook for about 4 minutes or until the potato is crispy and the cheese starts to melt. Remove from the oven and cut the potato cake into fourths.

CLASSIC BORDELAISE SAUCE: 1. In a saucepan over medium heat, warm the olive oil and butter. Add the salt and pepper and simmer for about 4 minutes. Add the garlic and parsley and cook for 30 seconds. Drizzle in the wine and simmer for 3 minutes. Remove from heat and serve immediately. Yield: 3/4 cup

MAYTAG BLUE SABAYON SAUCE: 1. Combine all of the ingredients in a small stainless-steel bowl. Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes. Remove from heat. Yield: about 3/4 cup

SERVICE:1. Carve the fillet into individual slices.

2. To serve, place a wedge of the potato cake in the center of each plate.

3. Arrange the beef slices on top of each potato wedge.

4. Spoon the Classic Bordelaise Sauce around the potatoes.

5. Drizzle each plate with the Maytag Blue Sabayon Sauce and garnish with parsley.

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Yields: 4 Servings
     EMERIL LIVE with Emeril Lagasse From the TV FOOD N

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