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1
In a medium saucepan, heat 2 tablespoons of butter until melted.
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2
Then add shallots and cook for about 3 to 4 minutes, or until soft.
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3
Pour in the white wine and deglaze the pan.
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4
Next, add the thyme and vanilla.
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5
Bring to a boil and continue boiling for 4 to 5 minutes or until the liquid is reduced by half of its volume.
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6
Add the cream and bring back up to a boil.
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7
Once at a boil, reduce the heat to medium-low and simmer for 4 to 6 minutes, or until the mixture thickens.
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8
Remove from the heat, season with salt and cool.
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9
Blend the cream mixture in a blender and strain through a fine mesh strainer, and then set aside.
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10
In a saute pan, over medium heat, melt 2 tablespoons of butter.
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11
Add the cooked potatoes and cipollini onions and cook for 2 to 3 minutes, or until warm.
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12
Add the cream mixture and cook for another 3 to 4 minutes so that the potatoes and onions get coated with cream.
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13
Set aside until ready to serve.
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14
In a medium saucepan, heat the olive oil over medium-high heat.
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15
Add the shallots and cook until softened, about 2 to 3 minutes.
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16
Pour the white wine and lemon juice into the pan and stir to combine.
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17
Lower the heat to medium and add the smoked paprika and heavy whipping cream.
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18
Cook for 1 minute and then add the piquillo peppers, cooking for 1 minute more.
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19
Remove the pan from the heat, letting it cool briefly, and then pour mixture into a blender.
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20
Blend the red pepper mixture on low, then increasing to high, until smooth.
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21
Season the mixture with salt and then pour into a clean saucepan over medium heat and add the butter, gently stirring to combine.
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22
Add the crabmeat and cook for 1 to 2 minutes, or until the crabmeat is heated through.
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23
Reduce heat to low and simmer sauce until ready to serve.
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24
Preheat an oven to 350 degrees F.
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25
Place the beef tenderloin steaks on a clean work surface.
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26
Pat dry and then season with salt and freshly ground black pepper.
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27
In a large, oven-proof saute pan or skillet, add 2 tablespoons vegetable oil and heat over medium-high heat.
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28
When the oil shimmers, add the tenderloins and sear on 1 side, about 2 to 3 minutes.
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29
Flip steaks to cook on the second side and then immediately place the skillet in the oven to finish cooking, about 4 minutes more.
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30
To serve, spoon a portion of the Vanilla Potatoes on the center of a plate.
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31
Place a tenderloin steak on top of the potatoes and then spoon a portion of the Piquillo Crab Sauce on top of the steak.
