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Tenderloin, Pommes Anna and Bearnaise
Doug in Eggmonton
Posts: 1,998
Miranda turns 17 this week and for the family dinner requested Chateaubriand with Bearnaise sauce and Pommes Anna.
To get the Pommes Anna ready you first rehydrate a dozen or so prunes in 1 cup chicken stock at a low simmer, till the liquid is all gone and they look like this.
Then add some salt and pepper and 1 minced shallot and chop it all together until the prunes have become a paste.
I then clarify some butter, and slice a couple of pounds of potatoes thin (1/16 inch is good, 1/8 inch alright) and rinse and dry the spuds on paper towels.
In a large eggable heavy pan or in this case my biug fry pan, a thin layer of clarified butter, then a layer of potatoes, then dot with 1/2 the prune mixture and salt and pepper, then potatoes, then prunes, then potatoes. Pour a couple of tablespoons of the clarified butter on top.
My egg was busy so I used the stove. First you do a few minutes on the stove top until it starts bubbling, shaking gently every little while so it doesn't stick. Then into a 450 egg or oven for about 1/2 hour until it looks like this:
In the meantime I had trimmed up a whole 6 lb tenderloin, took off the chain and cut it into two halves, with an eye to one rare and one medium rare.
I cooked them at 400, searing all four sides on the grate then put them on the raised grid and cooked the rare one to 115 and the med rare one to 128. Here they are off the grill and going into their rest
And sliced and on the platter
Done just right.
Whisking the Bearnaise (its a lot of whisking, so we take turns)
And finally on the plate, we serve the Bearnaise in cups made of halved artichokes. The Asparagus was on a skewer with salt, pepper, lemon and olive oil and went on the egg while the meat rested.
The birthday girl was happy with the meal and thats all that matters
Doug
To get the Pommes Anna ready you first rehydrate a dozen or so prunes in 1 cup chicken stock at a low simmer, till the liquid is all gone and they look like this.
Then add some salt and pepper and 1 minced shallot and chop it all together until the prunes have become a paste.
I then clarify some butter, and slice a couple of pounds of potatoes thin (1/16 inch is good, 1/8 inch alright) and rinse and dry the spuds on paper towels.
In a large eggable heavy pan or in this case my biug fry pan, a thin layer of clarified butter, then a layer of potatoes, then dot with 1/2 the prune mixture and salt and pepper, then potatoes, then prunes, then potatoes. Pour a couple of tablespoons of the clarified butter on top.
My egg was busy so I used the stove. First you do a few minutes on the stove top until it starts bubbling, shaking gently every little while so it doesn't stick. Then into a 450 egg or oven for about 1/2 hour until it looks like this:
In the meantime I had trimmed up a whole 6 lb tenderloin, took off the chain and cut it into two halves, with an eye to one rare and one medium rare.
I cooked them at 400, searing all four sides on the grate then put them on the raised grid and cooked the rare one to 115 and the med rare one to 128. Here they are off the grill and going into their rest
And sliced and on the platter
Done just right.
Whisking the Bearnaise (its a lot of whisking, so we take turns)
And finally on the plate, we serve the Bearnaise in cups made of halved artichokes. The Asparagus was on a skewer with salt, pepper, lemon and olive oil and went on the egg while the meat rested.
The birthday girl was happy with the meal and thats all that matters
Doug
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0 • Off Topic Disagree Agree LikeThe Bearnaise is very popular around here. Come Mothers day, we do eggs benedict from scratch, this year probably using the recipe that Lawn Ranger posted today for the ham and eggs.
Doug
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