Beef Tenderloin Steaks on Potato Galettes with Mustard Sauce
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup plus 1 tablespoon chopped shallots
- 1/2 cup dry white wine
- 2 cups chicken stock or canned low-salt chicken broth
- 1 cup beef stock or canned beef broth
- 1 12-ounce russet potato, peeled, grated, drained well
- 1/2 cup fresh white breadcrumbs made from French bread
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil
- 2 6-ounce beef tenderloin steaks (about 1 inch thick)
- 1 tablespoon coarse-grained mustard
- Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat.
- Add 1/2 cup shallots and saute 4 minutes.
- Add wine and boil 1 minute.
- Add both stocks and boil until reduced to 2/3 cup, about 28 minutes.
- (Sauce can be prepared 1 day ahead.
- Cool slightly.
- Cover and refrigerate.)
- Preheat oven to 200F.
- Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl.
- Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in large nonstick skillet over medium heat.
- Mound potato mixture in skillet in 2 portions, dividing evenly.
- Using metal spatula, press each into 5-inch oval.
- Cook until bottom is brown and crisp, about 10 minutes.
- Turn and cook until second side browns, about 5 minutes.
- Transfer galettes to baking sheet.
- Keep warm in oven.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Sprinkle steaks with salt and pepper.
- Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steaks to plate (do not clean skillet).
- Add sauce to skillet and bring to boil, scraping up browned bits.
- Mix in mustard.
- Remove from heat.
- Add remaining 2 tablespoons butter and whisk just until melted.
- Place potato galettes on plates.
- Top each with 1 steak.
- Spoon sauce over.
- Sprinkle with remaining 1 tablespoon parsley and serve.
butter, shallots, white wine, chicken stock, beef stock, potato, fresh white breadcrumbs made, parsley, olive oil, tenderloin, coarsegrained mustard
Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-steaks-on-potato-galettes-with-mustard-sauce-102422 (may not work)