Beef Tenderloin Tapenade with Barolo Wine Sauce and Parmesan Potato Gallette

Preparation

The Tapenade

INGREDIENTS:

24 kalamata olives, pitted
4 cloves garlic, minced
zest of one lemon
2 teaspoons capers
2 anchovy filets
¼ teaspoon leaf oregano
a few grindings of black pepper
2 tablespoons extra virgin olive oil

 

DIRECTIONS:

Coarse grind all in a food processor. Chill.

 

The Wine Sauce

INGREDIENTS:

2 strips all natural bacon
½ cup fine diced shallots
1 cup chopped mushrooms
2 cloves minced garlic
2 cups Barolo (or other red) wine
2 cups beef stock
2 tablespoons flour

 

DIRECTIONS:

Sauté the bacon in a heavy skillet until crisp. Remove, blot dry and crumble.  Discard the grease but use the same skillet to sauté the shallots, employing a little non-stick pan spray. Add the mushrooms, garlic and bacon for 1 minute. Add the wine. Combine the beef stock and flour, then whisk in. Reduce to 1½ cups. Strain. Discard solids.

 

The Potato Gallette

INGREDIENTS:

2 medium Idaho potatoes
¼ teaspoon salt
4 teaspoons parmesan cheese
no stick pan spray

 

DIRECTIONS:

Peel the potatoes and slice very thinly into 30 rounds. Blot dry. Spray, then sprinkle with salt and parmesan. Spray a large baking sheet with pan spray, then create six circles of five overlapping potato slices. Bake at 400 for 15-20 minutes until browned and somewhat crisped.

 

The Greens

INGREDIENTS:

1 bunch Swiss chard, stemmed, sliced
2 cloves minced garlic
1 tablespoon olive oil
salt, pepper

 

DIRECTIONS:

Blanch the chard in boiling water for 3-4 minutes. Drain. Sauté the garlic in oil until beginning to color. Add the chard for 2-3 minutes. Season with salt and pepper.

To serve, season 6 four ounce tenderloin steaks with salt, pepper. Grill to desired doneness. Divide gallettes onto 6 plates. Top with greens, then steak. Serve sauce around.

 

Serves 6