Recipe - Grilled Tenderloin Of Beef Wwilted Spinach Gorgonzola Crea

GLACE
2 pound Veal bones; chopped
2 tablespoon Olive oil
One fourth cup Diced carrots
One fourth cup Diced onion
One fourth cup Diced celery
1 tablespoon Chopped garlic
One fourth Cream sherry
1 cup Red wine
Sprig of thyme
1 Bay leaf
3 cup Veal stock
Salt and pepper to taste

GORGONZOLA CREAM
One fourth cup Chopped shallots
1 tablespoon Chopped garlic
2 cup Heavy cream
One fourth cup Diced tomatoes
2 tablespoon Olive oil
One fourth cup Diced carrots
One fourth cup Chopped chives
Three fourths cup Crumbled Gorgonzola
4 6ounce fillets of beef
tenderloin
Wilted spinach
Beet chips; rosemary and
thyme sprigs for garnish

CHEF DU JOUR DON YAMAUCHI SHOW #DJ9220

Complete title: GRILLED TENDERLOIN OF BEEF W/WILTED SPINACH, GORGONZOLA
CREAM AND VEAL GLACE

In a small pan, heat olive oil until smoking hot. Add veal bones. Cook
until brown

Add vegetables and cook until all vegetables are caramelized. Add cream
sherry and cook until syrupy. Add wine, reduce down, and cook. Add stock,
thyme, and bay leaf

Cook down by half and season.

Gorgonzola Cream: In a small pan, sweat shallots and garlic in olive oil.
Add cream and reduce by 1/4. Add tomatoes and carrots. Season with salt and
black pepper. Add chives to finish. Grill tenderloin, medium rare. Serve on
top of wilted spinach, garnish with beet chips, rosemary and thyme sprigs

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998