Shelly's Recipe

BEEF TENDERLOIN WITH HERB CRUST & CABERNET SAUCE

Category: Roasts/Tenderloin - Beef

21/4 cup egg bread breadcrumbs
2 cup fresh parsley, chopped
2 tsp dried thyme, crumbled
1/2 cup unsalted butter
1 each bottle Cabernet Sauvignon
1 each bottle Port - tawny style
4 cup beef stock or canned unsalted broth
4 each medium potatoes
3/4 cup whipping cream
4 tbsp olive oil
Ground nutmeg
4 (8 oz) beef tenderloin steaks
1/4 cup unsalted butter

HERB CRUST: Combine breadcrumbs with herbs. Pour butter over and mix well. Season with salt and pepper.

FOR SAUCE: Pour red wine, Port and stock into heavy large pot. Bring to simmer over medium-high heat. Continue to simmer until reduced to 1 cup, about 1 hour and 45 minutes. (Can be prepared days ahead. Cover sauce and crust mixture separately and refrigerate.)

FOR BEEF AND POTATOES: Bring large saucepan of salted water to boil. Add potatoes and cook until tender. Drain potatoes and return to pan. Cook over low heat until dry, about 3 minutes. Peel warm potatoes; press through ricer into bowl. Using electric mixer, add cream and 2 tbsp oil and beat until potatoes are smooth. Season with salt and nutmeg. Place potatoes in pastry bag fitted with 3/8 inch (no. 8) plain tip.

Season steaks with salt and pepper. Heat remaining 2 tbsp oil in heavy large skillet over high heat. Brown steaks about 4 minutes per side. Remove from heat and let stand 20 minutes. Preheat broiler. Spread breadcrumb mixture on top of steaks, pressing to adhere. Broil until breadcrumbs are golden brown. Reduce oven to 450F. Place steaks on ovenproof plates. Pipe potatoes onto plates. Transfer to oven and bake until potatoes and steaks are heated through, about 10 minutes. Heat sauce in medium saucepan Whisk in butter. Nap steaks with sauce and serve.