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Creme de la Creme by Alfred Richard Your roving gourmet is back and ready to pass on a delicious new recipe for you to try one seductive evening. When I had the opportunity to try out this dish, a very good friend of mine came over just to pay a visit. When she sat down to taste my culinary art, she decided to stay over just a little longer for "dessert"... until 4:00 AM! While I can't guarantee all your kitchen efforts will bring you success in other parts of the home, this recipe makes such a romantic dish, if you add a little candlelight and maybe wine or champagne... it might just be the start of a very rewarding evening.

Ingredients
(serves two)

2 - 8 oz beef tenderloins
1/8 teaspoon of freshly ground sea salt
1/4 teaspoon of freshly ground black pepper
8 ounces of tiny red new potatoes or yukon gold potatoes
8 ounces of hericort verts (very thin, fresh uncooked green beans)
Pinch of nutmeg
1/4 teaspoon of freshly squeezed lemon juice
1 Tablespoon of extra light olive oil
1/4 teaspoon of sesame oil
1/2 ounce of butter
1 garlic clove, peeled and finely chopped
2 shallots, peeled and finely chopped
1/2 cup of fresh chopped parsley
3 Roma tomatoes, sliced
2 Tablespoons of Worcestershire sauce
2/3 cup of beef stock
 

Method

1. Tenderize the tenderloins by whipping them (oops! I mean by pounding them with your fist, if you are feeling agressive, or with a meat mallet if you are in a kinder mood.) Pound until the thickness is less than 1/2 inch. Sprinkle with the freshly ground sea salt and pepper.

2. Quarter then steam the new potatoes for about 14-20 minutes. If you are using larger Yukon Gold potatoes, cut into small chunks before steaming. Add the hericot verts to the steamer, and dust with nutmeg, salt and pepper.+++Meanwhile, go to step three.

+++Keep an eye on vegetables. When the vegetables are done, separate them. Set potatoes aside. Remove hericort verts from steamer and place in a large bowl. Toss in lemon juice and sesame oil. Keep warm. 

3. Heat the olive oil in a large skillet over high flame. Be careful not to burn the oil. Drag both sides of the tenderloin through the oil, then brown it quickly, for no more than 1 minute on each side. Remove skillet from heat, but keep the steaks in the pan in order to keep them warm.

4. In another skillet, heat butter over medium flame. Saute garlic and shallots for 2 minutes. Drop in half the parsley and the tomato slices. Keep the tomato slices to one side of the pan and turn them to warm both sides. Remove tomatoes and place with tenderloins in order to keep warm.

5. Add Worcestershire sauce and beef stock to the shallots and garlic in the skillet. Cook for about fifteen minutes until liquid is reduced by a third. Add the tenderloins, the remaining parsley and potatoes, making sure they are all coated with the sauce. Remove from heat as soon as they are all quickly coated.

6. Serve immediately by dividing into two portions, and placing the beef and potatoes mixture in the center of two very hot plates. (You may warm your plates in the oven if they are oven safe.) Put the sauteed tomatoes along one side of the main course, and the green beans on the other. Enjoy!

Wine Recommendation : Robert Mondavi Merlot (1999)

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