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1
To make Cherry Demi-glace: Saute shallot in butter, add peppercorns, garlic, cloves, cinnamon stick, allspice, thyme and bay leaf and saute another couple minutes.
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2
Add wine to the pan and let simmer until reduced by half.
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3
Strain.
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4
Add veal stock and cherries; simmer until reduced to 1 quart.
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5
Puree and strain.
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6
Check for seasoning.
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7
To make Tenderloin: Rub garlic, olive oil and thyme over fillet of beef and let sit, refrigerated for 4 hours to overnight.
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8
Preheat oven to 400 degrees F.
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9
Add the flour to the crushed peppercorns.
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10
Season the tenderloin liberally with salt and coat well with peppercorn mixture.
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11
Place a large saute pan over high heat and add oil.
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12
Once the oil starts to smoke add the tenderloin and sear until dark brown on all sides.
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13
Place in a 400 degrees F oven until center of fillet reaches 130 degrees F. Let rest for 20 minutes and slice.
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14
To make Asparagus: Using a vegetable peeler, shave the asparagus and cut each one so they are all the same length.
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15
Next saute the asparagus in 1 tablespoon butter and season with salt and pepper.
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16
Sprinkle with Parmesan.
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17
Preheat oven to 375 degrees F.
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18
To make Potato Galette: Wash potatoes and slice into 1/8 to 1/4-inch thick circles.
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19
On greased pans, shingle potato circles to form a galette (1 potato per galette).
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20
Brush each galette with butter and sprinkle with salt and pepper.
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21
Put another pan on top of galettes and bake for about 25 minutes.
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22
Take top pan off, for last 5 minutes of baking, so potatoes can brown.
