Recipe - Beef Tenderloin Steaks On Potato Galettes With Mustard Sa

4 tablespoon Unsalted butter; (One half stick)
One half cup Plus 1 tablespoon chopped
shallots
One half cup Dry white wine
2 cup Chicken stock or canned
lowsalt chicken
; broth
1 cup Beef stock or canned beef
broth
1 Russet potato; peeled,
grated,
; drained well
; (12ounce)
One half cup Fresh white breadcrumbs made
from French
; bread
2 tablespoon Chopped fresh parsley
3 tablespoon Olive oil
2 Beef tenderloin steaks;
(about 1 inch thick)
; (6ounce)
1 tablespoon Coarsegrained mustard

Melt 2 tablespoons butter in heavy medium saucepan over mediumhigh
heat. Add One half cup shallots and saute 4 minutes. Add wine and boil 1
minute. Add both stocks and boil until reduced to 2/3 cup, about 28
minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and
refrigerate.)

Preheat oven to 200F. Mix potato, breadcrumbs, 1 tablespoon parsley
and remaining 1 tablespoon shallots in medium bowl. Sprinkle with
salt and pepper.

Heat 2 tablespoons oil in large nonstick skillet over medium heat.
Mound potato mixture in skillet in 2 portions, dividing evenly. Using
metal spatula, press each into 5inch oval. Cook until bottom is
brown and crisp, about 10 minutes. Turn and cook until second side
browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm
in oven.

Heat 1 tablespoon oil in heavy medium skillet over mediumhigh heat.
Sprinkle steaks with salt and pepper. Add to skillet; cook to desired
doneness, about 4 minutes per side for mediumrare. Transfer steaks to
plate (do not clean skillet). Add sauce to skillet and bring to boil,
scraping up browned bits. Mix in mustard. Remove from heat. Add
remaining 2 tablespoons butter and whisk just until melted.

Place potato galettes on plates. Top each with 1 steak. Spoon sauce
over. Sprinkle with remaining 1 tablespoon parsley and serve.

Makes 2