Peppered Beef Tenderloin Steak on Rosemary Heart Potato Galette with Horseradish Cream Sauce
4 6oz beef tenderloin steaks
¾ teaspoon salt, divided
1 tablespoon fresh cracked pepper
½ cup butter,divided
2 teaspoons flour
¼ teaspoon ground pepper
2/3 cup whipping cream
2 tablespoons prepared horseradish
1 teaspoon djion mustard
Make sauce: Melt 1/4 cup butter in a saucepan over medium heat. Whisk in flour, 1/4 teaspoon salt and ground pepper until blended; cook, whisking constantly, 1 minute. Add
cream and cook, whisking constantly 3-5 minutes or until thickened and bubbly. Stir in horseradish and mustard. Keep warm.
Sprinkle fillets evenly with remaining 1/2 teaspoon salt; press cracked pepper onto
all sides of fillets. Melt remaining 1/4 cup butter in large heavy skillet over
medium-high heat; add beef and cook for 3-4 minutes on each side or until
beef is desired degree of doneness. Place one fillet on top on each potato galette (recipe follows), drizzle with sauce and garnish with a fresh sprig of rosemary.
Sauce can be doubled and made in advance. When ready to serve, sauce can be reheated over low heat.
Rosemary Heart Potato Galette
8-12 small Baby red or Yukon gold potatoes, unpeeled and scrubbed
¼ cup finely chopped shallots (from about 2 large shallots)
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1/3 cup finely grated parmesan reggiano cheese
Freshly ground pepper
Combine the shallots and oil in a small saucepan over medium heat and cook until the shallots are translucent and softened. Place shallots and pan oil into a mixing bowl. Heat oven to 400. Line a cooking sheet with parchment paper.
Slice the potatoes as thin as possible (about 1/16th inch) using a mandoline or sharp knife. Place into bowl with shallots and add rosemary. Toss to coat potatoes.
On cookie sheet lined with parchment, make first layer of potato slices into heart shape making sure to overlap each slice; sprinkle lightly with salt and pepper and parmesan cheese. Repeat with a second layer, making 4-6 heart galettes. (If you have potato slices left over, you can add third layer.)
Place cookie sheet in oven and bake for 30-40 minutes or until potatoes are tender and the bottom and sides are crispy and brown. Let cool for 10 minutes before carefully removing to plate, keeping the heart shape intact. Galettes can be made in advance and rewarmed in oven.
16 ounces bittersweet or semi-sweet chocolate chips or bar broken in pieces
1/2 pint whipping cream
1/2 cup caramel ice cream or dessert topping
3 tablespoons liqueur -- Amaretto, Hazelnut, Gran Marnier or Triple Sec
Put all ingredients in bowl and microwave for 1 minute. Stir and then
microwave at 30 second intervals until smooth and melted. Pour into
heated fondue pot. Serve with your favorite fruits such as strawberries, raspberries, bananas, pears, or pineapple and sweet dippers like pound cake, brownies, mini cupcakes, marshmallows, etc.