Beef Tenderloin Steaks On Potato Galettes With Mustard Sa Recipe

1. 1

   Heat 2 Tbsp.

2. 2

   butter in heavy medium saucepan over medium-high heat.

3. 3

   Add in 1/2 c. shallots and saute/fry 4 min.

4. 4

   Add in wine and boil 1 minute.

5. 5

   Add in both stocks and boil till reduced to 2/3 c., about 28 min.

6. 6

   (Sauce can be prepared 1 day ahead.

7. 7

   Cold slightly.

8. 8

   Cover and chill.)

9. 9

   Preheat oven to 200F.

10. 10

    Mix potato, breadcrumbs, 1 Tbsp.

11. 11

    parsley and remaining 1 Tbsp.

12. 12

    shallots in medium bowl.

13. 13

    Sprinkle with salt and pepper.

14. 14

    Heat 2 Tbsp.

15. 15

    oil in large nonstick skillet over medium heat.

16. 16

    Mound potato mix in skillet in 2 portions, dividing proportionately.

17. 17

    Using metal spatula, press each into 5-inch oval.

18. 18

    Cook till bottom is brown and crisp, about 10 min.

19. 19

    Turn and cook till second side browns, about 5 min.

20. 20

    Transfer galettes to baking sheet.

21. 21

    Keep hot in oven.

22. 22

    Heat 1 Tbsp.

23. 23

    oil in heavy medium skillet over medium-high heat.

24. 24

    Sprinkle steaks with salt and pepper.

25. 25

    Add in to skillet; cook to desired doneness, about 4 min per side for medium-rare.

26. 26

    Transfer steaks to plate (don't clean skillet).

27. 27

    Add in sauce to skillet and bring to boil, scraping up browned bits.

28. 28

    Fold in mustard.

29. 29

    Remove from heat.

30. 30

    Add in remaining 2 Tbsp.

31. 31

    butter and whisk just till melted.

32. 32

    Place potato galettes on plates.

33. 33

    Top each with 1 steak.

34. 34

    Spoon sauce over.

35. 35

    Sprinkle with remaining 1 Tbsp.

36. 36

    parsley and serve.

* Per serving · 4 servings · Values may vary.