Millefeuilles of Beef Tenderloin
|Chopped onion||1 Cup (16 tbs)|
|Finely chopped garlic||4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Green peppercorns||2 Teaspoon|
|Dried thyme||2 Teaspoon|
|Dried mushrooms||2 Cup (32 tbs), rehydrated, finely diced (Shiitake, Porcini, Morels)|
|Diced carrot||1 Cup (16 tbs)|
|Bay leaf||1 , broken into small pieces|
|Tomato paste||4 Teaspoon|
|Dry red wine||4 Cup (64 tbs)|
|Beef stock||4 Cup (64 tbs)|
|Beef tenderloins||28 Ounce (Four 7 Ounce Pieces)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Sliced onion||1 Cup (16 tbs)|
|Chopped garlic||4 Teaspoon|
|Dried chinese mushrooms||1 Cup (16 tbs), rehydrated, finely diced (Such As Shiitake)|
|White button mushrooms||4 Cup (64 tbs), finely diced|
|Snipped chives||4 Teaspoon|
|Chopped basil||4 Teaspoon|
1)Preheat oven to 350 degrees F.
2)For making sauce, heat butter and stir fry onion and garlic in it. Add in thyme, carrot, bay leaf, mushrooms, salt, peppercorns and tomat paste. Stir.
3)Add in wine and reduce volume by half. Now add in the stock, and reduce until desired consistency is attained. Strain and keep warm.
4)For making the beef, season both sides with salt and pepper.
5)In a saute pan, heat oil and sear both sides of the meat. Remove meat and add in garlic, onion, mushrooms, chives and basil for about 5 minutes.
7)Cut each of the tenderloins into 3 slices and keep in baking dish.
8)10 minutes cooking until done is recommended.
9)On a serving plate, place a slice of meat, spoon in mushroom mixture and sauce.
10)Top with another slice of meat, followed by mushroom mixture and sauce. Add a 3rd layer .