Garlic-Stuffed Fillet Of Beef Over Crispy Potato Sandwich

Recipe Ingredients

2 lbs	908g / 32oz	Beef tenderloin
2 tablespoons	30ml	Olive oil
		Salt - to taste
1/4 cup	59ml	Cracked black pepper
6		Garlic cloves - peeled
5 tablespoons	75ml	Butter
1 tablespoon	15ml	Onion - julienned (large)
2 tablespoons	30ml	Idaho white potatoes - peeled (large)
		Freshly-ground white pepper - to taste
4 oz	113g	Grated Cheddar cheese
8 oz	227g	Chopped crispy bacon
2 teaspoons	10ml	Chopped chives
3/4 cup	177ml	Classic Bordelaise Sauce - see * Note
3/4 cup	177ml	Maytag Blue Sabayon Sauce - see * Note
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Classic Bordelaise Sauce" and "Maytag Blue Sabayon Sauce" recipes which are included in this collection.

Preheat the oven to 400 degrees.

Season the fillet with olive oil, salt and cracked black pepper. Make six small slits in the tenderloin. Stuff each slit with a clove of garlic. In a large saute pan, over high heat, sear the fillet for 2 minutes on each side. Remove from the pan and place in the oven. Roast for 15 to 20 minutes for medium-rare. Remove from the oven and rest for 5 to 10 minutes before slicing.

In a saute pan, over medium heat, melt 1 tablespoon of the butter. Add the onions. Season with salt and pepper. Cook the onions until caramelized, about 10 to 12 minutes, stirring occasionally. Remove from the heat and set aside.

Using a box grater, grate the potatoes. Season the potatoes with salt and pepper. In a medium nonstick pan, over medium heat, melt 2 tablespoons of the butter. Add half of the grated potatoes and press firmly into the pan, covering the entire area of the pan. Cook the potatoes until golden brown, about 3 to 4 minutes. Using a long metal spatula, flip over the potato cake and continue to cook until golden and crispy. Remove the potato cake and place on a parchment or waxed paper-lined baking sheet. In the same pan, melt the remaining butter. Repeat the process with the remaining potatoes.

Spoon the caramelized onions over one of the potato cakes. Spread the cheese over the onions. Top the cheese with the crispy bacon and chives. Place the other potato cake on top of the bacon and place in the oven. Cook for about 4 minutes or until the potato is crispy and the cheese starts to melt. Remove from the oven and cut the potato cake into fourths. Carve the fillet into individual slices.

To serve, place a wedge of the potato cake in the center of each plate. Arrange the beef slices on top of each potato wedge. Spoon the Classic Bordelaise Sauce around the potatoes. Drizzle each plate with the Maytag Blue Sabayon Sauce and garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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