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Ingredientes
- 2 lb Beef tenderloin
- 2 Tbsp. Extra virgin olive oil Salt to taste
- 1/4 c. Cracked black pepper
- 6 x Garlic cloves peeled
- 5 Tbsp. Butter
- 1 lrg Onion julienned
- 2 lrg Idaho white potatoes peeled Freshly-grnd white pepper to taste
- 4 ounce Grated Cheddar cheese
- 8 ounce Minced crispy bacon
- 2 tsp Minced chives
- 3/4 c. Classic Bordelaise Sauce see * Note
- 3/4 c. Maytag Blue Sabayon Sauce see * Note
- 1 Tbsp. Finely-minced fresh parsley leaves
Direcciones
- Preheat the oven to 400 degrees.
- Season the fillet with extra virgin olive oil, salt and cracked black pepper. Make six small slits in the tenderloin. Stuff each slit with a clove of garlic. In a large saute/fry pan, over high heat, sear the fillet for 2 min on each side. Remove from the pan and place in the oven. Roast for 15 to 20 min for medium-rare. Remove from the oven and rest for 5 - 10 min before slicing.
- In a saute/fry pan, over medium heat, heat 1 Tbsp. of the butter. Add in the onions. Season with salt and pepper. Cook the onions till caramelized, about 10 to 12 min, stirring occasionally. Remove from the heat and set aside.
- Using a box grater, grate the potatoes. Season the potatoes with salt and pepper. In a medium nonstick pan, over medium heat, heat 2 Tbsp. of the butter. Add in half of the grated potatoes and press firmly into the pan, covering the entire area of the pan. Cook the potatoes till golden, about 3 to 4 min. Using a long metal spatula, flip over the potato cake and continue to cook till golden brown and crispy. Remove the potato cake and place on a parchment or possibly waxed paper-lined baking sheet. In the same pan, heat the remaining butter. Repeat the process with the remaining potatoes.
- Spoon the caramelized onions over one of the potato cakes. Spread the cheese over the onions. Top the cheese with the crispy bacon and chives. Place the other potato cake on top of the bacon and place in the oven. Cook for about 4 min or possibly till the potato is crispy and the cheese starts to heat. Remove from the oven and cut the potato cake into fourths. Carve the fillet into individual slices.
- To serve, place a wedge of the potato cake in the center of each plate. Arrange the beef slices on top of each potato wedge. Spoon the Classic Bordelaise Sauce around the potatoes. Drizzle each plate with the Maytag Blue Sabayon Sauce and garnish with parsley.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Garlic-Stuffed Sliced Fillet Of Beef Over Emeril's Crispy Potato Sandwich".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 553g | |
| Recipe makes 4 servings | |
| Calories 1144 | |
| Calories from Fat 664 | 58% |
| Total Fat 74.25g | 93% |
| Saturated Fat 33.24g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 890mg | 37% |
| Potassium 1804mg | 52% |
| Total Carbs 38.44g | 10% |
| Dietary Fiber 6.8g | 23% |
| Sugars 3.82g | 3% |
| Protein 78.93g | 126% |
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