Fillet of Beef with Potato Galette and Shaved Aspar

Name: Fillet of Beef with Potato Galette and Shaved Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons minced shallots; 2 tablespoons butter; 2 teaspoons cracked black peppercorns; 1 tablespoon sliced garlic; 4 whole cloves; 1/2 cinnamon stick; 4 crushed allspice berries; 2 teaspoons chopped fresh thyme leaves; 1 bay leaf; 1 quart red wine; 1 quart veal stock; 2 teaspoons sun-dried cherries; 1/4 cup chopped garlic; 1 cup olive oil, plus 1/2 cup olive oil; 1/4 cup chopped fresh thyme leaves; 1 whole beef tenderloin, cleaned; 2 tablespoons all-purpose flour; 1/2 cup crushed black peppercorns; 1 cup cherry demi-glace; Fresh thyme leaves, for garnish; 32 pencil asparagus shaved and blanched; 1 tablespoon butter; Salt and pepper; 1/2 cup shaved Parmesan; 8 medium size Yukon gold potatoes; 1 cup melted butter; Salt and pepper

Servings: persons

4 tablespoons minced shallots
2 tablespoons butter
2 teaspoons cracked black peppercorns
1 tablespoon sliced garlic
4 whole cloves
1/2 cinnamon stick
4 crushed allspice berries
2 teaspoons chopped fresh thyme leaves
1 bay leaf
1 quart red wine
1 quart veal stock
2 teaspoons sun-dried cherries
1/4 cup chopped garlic
1 cup olive oil, plus 1/2 cup olive oil
1/4 cup chopped fresh thyme leaves
1 whole beef tenderloin, cleaned
2 tablespoons all-purpose flour
1/2 cup crushed black peppercorns
1 cup cherry demi-glace
Fresh thyme leaves, for garnish
32 pencil asparagus shaved and blanched
1 tablespoon butter
Salt and pepper
1/2 cup shaved Parmesan
8 medium size Yukon gold potatoes
1 cup melted butter
Salt and pepper

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

1528

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 4 tablespoons minced shallots, 2 tablespoons butter, 2 teaspoons cracked black peppercorns, 1 tablespoon sliced garlic, and more.

Yes, Fillet of Beef with Potato Galette and Shaved Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fillet of Beef with Potato Galette and Shaved Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions