portfolio

Growing up in Texas it is a given that one will eventually learn how to grill. Thus my modus operandi when it came to steak had always been the grill. That was until chef Tim Love (Lonesome Dove in Fort Worth) rocked my world forever with his tenderloin recipe and its call for steaks in the saute pan and oven. Seriously? Yeah, seriously - my wife can attest - these are the best steaks I've ever cooked. Genuine steakhouse quality. Bon apetit!

Time: 30 minutes

Servings: 4

Ingredients:
4 8 oz. beef tenderloin fillets (filet mignon)
10 garlic cloves, roasted
1 cup red pepper, julienne
1 cup red onion, julienne
1 cup green cabbage, julienne
1 cip red cabbage, julienne
2 cups veal stock reduced by half
1 cup syrah (red wine)
2 russet potatoes
4 cups peanut oil
1/4 cup jalapeno, minced
Salt and black pepper to taste
1 cup olive oil

Demi-Glace Preparations:
1) In a sauce pot, add 1/2 cup of wine, and bring to boil.
2) After half has evaporated, add veal stock, and reduced by 2/3. Keep warm.
3) Make a small slit in the side of each tenderloin with a paring knife, and stuff 1 large colve of garlic in each, and set aside.

Hash Preparations:
1) In a 4 quart sauce pan, add peanut oil, and heat to 325 degrees.
2) On a mandolin, or by hand, julienne the potatoes to 1/8 inch strips and rinse in cool water to remove sme starch.
3) When oil reaches 325 degrees, carefully drop potatoes in oil, stirring frequently. Cook for approximately 4 minutes or until golden brown.
5) Remove potatoes from oil, and place in a bowl. Season with salt and pepper.
6) In a large, hot, iron skillet or flat grill, put 1/4 cup of olive oil, and add peppers, cabbage, onions, and remainder of garlic.
7) Cook until cabbage is wilted, adding, salt and pepper to taste.
8) Add remainder of wine to cabbage mixture and simmer.
9) Reserve and keep warm.

Steak Preparations:
1) In a hot saute pan, add 1/4 cup olive oil.
2) Season fillets by liberally rubbing the salt and pepper into the top and bottom of the steak.
3) Place all four steaks in the pan, sear on high for 1 1/2 minutes on each side, and place in a 350 degree oven for 4 minutes for medium-rare to medium.

To plate, place potatoes in the center of the plat, and add the cabbage on top. Place tenderloin on top of the cabbage, and pour demi-glace on top of the steak. If desired, garnish with a seasonal green vegetable like grilled asparagus or green beans.