EATERTAINMENT HOSPITALITY INC -- www.eatertainment.com
Flambée Beef Tenderloin
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Triple A Beef Tenderloin served with fingerling potatoes, root
vegetable bundle and jus reduction, flambée with Chartreuse Liqueur.
As Seen On 'Daytime Toronto' Valentine's Day Special - Feb 9th, 2006
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Main
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Any Season
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Yield: 2 Portions
2 - 7oz beef tenderloin, center cut steaks
2 - 6” strips of leek, 1” wide
2 slices bacon
4 to 6 new potatoes
4 green beans
4 carrot sticks
4 zuchini sticks
4 green beans
3 strips of red pepper
2 oz chartreuse liqueur
4 oz canned beef or veal stock
2 tbsp unsalted butter, diced .5 inch.
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Vegetables:
Cut all vegetables the same size sticks or ‘batons’.
Place in boiling, salted water until tender. Do each vegetable separately.
When tender, remove from boiling water, place in ice cold water until chilled. Remove from water and place in a bowl.
Lay blanched strips of leek on table. Lay 2 pieces of each type
of veg on leek strip. Roll into a bundle. Place in microwave to heat
for 1 minute, just before serving.
Potatoes:
Place potatoes in 350F oven for 20 to 40 minutes until soft.
Beef & Sauce:
Prepare beef, wrap in bacon, skewer bacon around outside of beef.
Season with salt and pepper. Cook in medium hot pan for 3 minutes on
each side.
Remove from pan and keep warm. Add chartreuse and flambé. Be careful!
Add veal or beef stock, bring to boil and reduce to .5 cup.
Remove sauce from heat. Add butter into sauce, and whisk until combined.
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Place beef in the centre of the plate with vegetable bundle laying against it on an angle.
Place potatoes (cut in halves) next to beef and pour sauce over potatoes and beef.
For additional effect, warm extra chartreuse (1oz) in a small saucepan,
light with a match and then pour over filet. Serve flaming.
BE CAREFUL, A FLAMBÉ IS DANGEROUS AND SHOULD NOT BE ATTEMPTED UNLESS YOU FEEL VERY COMFORTABLE AND HAVE DONE ONE BEFORE
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