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Grilled Tenderloin Of Beef W/wilted Spinach, Gorgonzola Crea

Yield: 1 Servings

Ingredients and directions for this recipe

-GLACE-
2 lb Veal bones; chopped
2 tb Olive oil
1/4 c Diced carrots
1/4 c Diced onion
1/4 c Diced celery
1 tb Chopped garlic
1/4 Cream sherry
1 c Red wine
Sprig of thyme
1 Bay leaf
3 c Veal stock
Salt and pepper to taste

GORGONZOLA CREAM
1/4 c Chopped shallots
1 tb Chopped garlic
2 c Heavy cream
1/4 c Diced tomatoes
2 tb Olive oil
1/4 c Diced carrots
1/4 c Chopped chives
3/4 c Crumbled Gorgonzola
4 6-ounce fillets of beef
-tenderloin
Wilted spinach
Beet chips; rosemary and
-thyme sprigs for garnish

CHEF DU JOUR DON YAMAUCHI SHOW #DJ9220

Complete title: GRILLED TENDERLOIN OF BEEF W/WILTED SPINACH, GORGONZOLA
CREAM AND VEAL GLACE

In a small pan, heat olive oil until smoking hot. Add veal bones. Cook
until brown

Add vegetables and cook until all vegetables are caramelized. Add cream
sherry and cook until syrupy. Add wine, reduce down, and cook. Add stock,
thyme, and bay leaf

Cook down by half and season.

Gorgonzola Cream: In a small pan, sweat shallots and garlic in olive oil.
Add cream and reduce by 1/4. Add tomatoes and carrots. Season with salt and
black pepper. Add chives to finish. Grill tenderloin, medium rare. Serve on
top of wilted spinach, garnish with beet chips, rosemary and thyme sprigs

Yield: 4 servings

See also:
Previous recipe Grilled Tempeh With Red Onion And Eggplant
Next recipe Grilled Tenderloin Of Pork

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