Ingredients:

Recipe Serves 4 people
• Beef Tenderloin 2 pounds
• Beef Broth or Beef Stock 1.5 cup
• Red Skin Potato 2 pounds
• Portabella Mushroom 4 each
• Red Onion, large 1 each
• Rosemary, Fresh 6 skewers
• Heavy Cream 1.5 cup
• Butter 3/4 cup
• Balsamic Vinegar 1 cup
• Safflower Oil 1 cup
• Garlic, Chopped 2 Tbls
• Millefiori Honey 1/2 cup
• Salt and Pepper to taste
• Red Pepper 1 each
• Idaho Potato 1 each

Instructions and Comments:

This recipe will take some time to make. Please read preparation method all the way through before starting.

Prep the mushrooms and onions a day ahead. Start by making the balsamic marinade.. in a blender, combine the safflower oil, honey, 1 tbls chopped garlic, and balsamic vinegar. Blend on high for at least 45 seconds. Next, gently pull or cut the stems off of the portabella mushrooms, discard the stems. Portabellas have a tendancy to break easily, be careful, you wan't the cap in tact. Peel and slice the red onion into thin rings. In seperate medium mixing bowls, dredge or coat the mushrooms in half of the marinade, once fully covered in marinade, remove and place in a air tight container, pour the remaining marinade over top. Seal and cool for one day. Do the same with the onions.

Pepare the garnish a day ahead as well. If you have a vegetable slicer or Mandoline, that has a waffle cut setting, do the following. If not, omit the potato garnish. Wash the Idaho potato and leave the skin on. Cut it in half lengthwise. Place it on the slicer and cut it into thin waffle slices by changing the direction of the potato with each slice. Take a few practice slices to get it right. Place the slices in cold water. In a small pot, heat enough oil to fry the potatoes to a light golden brown. Be sure to shake off any excess water first! Season lightly with salt. When finished, store on paper towels at room temperature. Do not cover. For the red pepper, Julienne 1/2 of a red pepper into thin strips. Place on cold water and store overnight. They will curl up for a nice garnish.

The day of service: Have your oven set to 350 degrees. Start the mashed potatoes first by boiling them in water until they are tender and ready to break up. While the potatoes are cooking, take two of the rosemary skewers and peel off the leaves. Chopp the leaves finely. In a medium pot, bring to a boil the heavy cream, 1/2 cup of the butter, 1 Tbls chopped garlic, and the chopped rosemary. Be careful not to boil over the cream. When the potatoes are done, strain them off, and mix in the cream. You wan't the potatoes to be stiff enough to stand on the plate. Hold hot for service.

For the Beef: Season the tenderloin with salt and black pepper. Heat a large skillet with a little oil until it smokes. Sear the beef all the way around. Remove from the pan and place it in a roasting pan. Strain off the marinade from the mushrooms and onions. In the same pan sear the mushrooms with a little oil for about 1 minute on both sides. Place the mushrooms in the roasting pan with the beef and cook at 350 until the beef reaches an internal temperature of 130 degrees."medium rare to medium" Meanwhile, in the same pan again, cook the onions in a little oil until they are very tender. Keep warm for service.

For the sauce: In a small pot bring the beef broth or stock to a boil, reduce to a simmer. Simmer for about 20 minutes and turn off the heat. At this point, whip in 1/4 cup room temperature butter. Hold warm for service.

To put the plate together: Refer to the photo for guidance. First, cut 1/4 inch slices from the tenderloin. You wan't 4-5 slices for each plate. Next, remove the mushrooms from the roasting pan and place them in the center of each plate. Now, spoon the mashed potatoes on top of the mushrooms till there is a 3 inch "tower" of potatoes. Shingle the beef on to the potatoes.(see photo) Garnish the dish by placing the waffle potato chip in the mashed potatoes so it appears to come from the back of the plate. Place the rosemary skewer into the top of the tower, just to the left. Place the onions on top, and finish with the red pepper curls. Sauce the plate with a small ladel or large spoon. Ready to Eat!!