-
1
Preheat the oven to 400 degrees F. Season the fillet with olive oil, salt and cracked black pepper.
-
2
Make six small slits in the tenderloin.
-
3
Stuff each slit with a clove of garlic.
-
4
In a large saute pan, over high heat, sear the fillet for 2 minutes on each side.
-
5
Remove from the pan and place in the oven.
-
6
Roast for 15 to 20 minutes for medium rare.
-
7
Remove from the oven and rest for 5 to 10 minutes before slicing.
-
8
In a saute pan, over medium heat, melt 1 tablespoon of the butter.
-
9
Add the onions.
-
10
Season with salt and pepper.
-
11
Cook the onions until caramelized, about 10 to 12 minutes, stirring occasionally.
-
12
Remove from the heat and set aside.
-
13
Using a box grater, grate the potatoes.
-
14
Season the potatoes with salt and pepper.
-
15
In a medium nonstick pan, over medium heat, melt 2 tablespoons of the butter.
-
16
Add half of the grated potatoes and press firmly into the pan, covering the entire area of the pan.
-
17
Cook the potatoes until golden brown, about 3 to 4 minutes.
-
18
Using a long metal spatula, flip over the potato cake and continue to cook until golden and crispy.
-
19
Remove the potato cake and place on a parchment or waxed paper lined baking sheet.
-
20
In the same pan, melt the remaining butter.
-
21
Repeat the process with the remaining potatoes.
-
22
Spoon the caramelized onions over one of the potato cakes.
-
23
Spread the cheese over the onions.
-
24
Top the cheese with the crispy bacon and chives.
-
25
Place the other potato cake on top of the bacon and place in the oven.
-
26
Cook for about 4 minutes or until the potato is crispy and the cheese starts to melt.
-
27
Remove from the oven and cut the potato cake into fourths.
-
28
Carve the fillet into individual slices.
-
29
To serve, place a wedge of the potato cake in the center of each plate.
-
30
Arrange the beef slices on top of each potato wedge.
-
31
Spoon the Bordelaise sauce around the potatoes.
-
32
Drizzle each plate with the Maytag Blue Sabayon and garnish with parsley.
-
33
In a saucepan over medium heat, warm the olive oil and butter.
-
34
Add the salt and pepper and simmer for about 4 minutes.
-
35
Add the garlic and parsley and cook for 30 seconds.
-
36
Drizzle in the wine and simmer for 3 minutes.
-
37
Remove from heat and serve immediately.
-
38
Combine all of the ingredients in a small stainless-steel bowl.
-
39
Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes.
-
40
Remove from heat.
