Recipe - Beef Tenderloin W Shiitake Mushrooms And Potato Cakes

STEAKS
2 6ounce beef tenderloin
steaks
Salt and pepper
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic
One fourth pound Shiitake mushrooms;
quartered *
One fourth cup Cabernet Sauvignon
One half cup Beef stock

POTATO CAKES
2 pound Russet potatoes
2 Eggs; well beaten
1/3 cup Flour
2 cup Gruyere cheese; grated
1 teaspoon Salt
One fourth teaspoon Ground nutmeg
One half cup Flour
One half cup Vegetable oil

* remove stems

STEAKS Season steaks with salt and pepper. Heat olive oil and butter in a
large skillet over medium high heat. Cook steaks 4 minutes per side for
medium rare. Remove steaks and keep warm. Add garlic and mushrooms to pan.
Remove mushroom and set aside. Add wine and stock to pan. Cook until liquid
is reduced to One half cup. Add mushrooms and serve with steaks.

POTATO CAKES Peel the potatoes and cut them into cubes. Cover potatoes with
water and cook until soft. Drain. Press the potatoes through a ricer or
food mill or mash with a potato masher.. Let cool. Add the eggs, flour,
cheese, salt and nutmeg. Blend to form a soft dough. Shape the dough into a
log about 23 inches in diameter. Cut the slices 3/4" thick and dip them in
flour. To serve, brown them on both sides in the hot oil in a saute pan.
Arrange Potato Cakes and Beef with Shiitake Mushrooms on a plate. Spoon
sauce over beef and potatoes. Source: Executive Chef Annie Roberts of
Robert Mondavi Vineyards

Serving Ideas : Serve with Robert Mondavi Cabernet Sauvignon.

Recipe by: Chef Annie Roberts Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to TNT Recipes Digest by mollywalsh@juno.com (Molly Walsh) on Apr
17, 1998