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1
Sauce: (prepare first as this takes longer to cook down).
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2
Melt 2 tbsp butter in medium saucepan over medium heat.
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3
Add green onions and cook until tender, about 3 minutes.
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4
Add brown sugar, stir 1 minute until dissolved.
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5
Add chicken broth, beef broth and brandy or cognac.
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6
Simmer until sauce is reduced to 1/2 cup, about 45 minutes.
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7
Add cream and simmer for 5 to 10 minutes.
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8
Sauce will be thin.
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9
Can be made 1 day ahead and stored in covered container in refrigerator.
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10
Reheat before serving.
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11
While sauce is cooking prepare roast and potato pancakes.
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12
Preheat oven to 300 degrees.
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13
Preheat heavy skillet on high heat with 1 tbsp oil.
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14
Season tenderloin on both sides with salt and pepper, when skillet is hot add roast and quickly sear on both sides 2 to 3 minutes.
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15
Remove roast from skillet and place on rack in oven roasting pan.
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16
Roast for 45 minutes or until desired temperature is reached using meat thermometer.
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17
Remove from oven and let rest for at least 20 minutes.
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18
Can be prepared up to 3 days in advance and refrigerated.
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19
Prepare potato pancakes, sour cream spread and mushrooms while sauce and roast are cooking.
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20
Potato pancakes: Separate eggs.
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21
Beat mashed potatoes, egg yolks, milk and butter together.
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22
Sift and add dry ingredients until well mixed.
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23
Beat egg whites in separate bowl until stiff peaks form.
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24
Fold beaten egg whites into potato mixture.
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25
Fry pancakes on hot greased griddle.
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26
Pancakes can be made ahead of time, wrapped and refrigerated for up to 2 days ahead.
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27
Mix sour cream, softened goat cheese, horseradish and cilantro in small bowl until well mixed.
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28
Store in covered container in refrigerator until ready to serve.
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29
Can be made up to 3 days ahead.
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30
Wash and trim mushrooms.
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31
Melt butter in small saute pan.
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32
Slice mushrooms and saute until soft.
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33
Set aside.
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34
Trim stems from spinach, rinse and allow to dry.
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35
For each serving:.
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36
1.
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37
Thinly slice tenderloin.
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38
2.
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39
Spread topping of sour cream cheese spread on each pancake.
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40
3.
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41
Top with fresh spinach.
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42
4.
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43
Top spinach with 1 tbsp of sauteed mushrooms.
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44
5.
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45
Top with several thin slices of tenderloin.
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46
6.
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47
Pour 2 tbsp of brandy sauce over all.
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48
Serve and enjoy!
