Premium Tenderloin with Potato Pavé

Directions

1. 1Preheat oven to 325°F (160°C)
2. 2Slice potatoes very thin using a mandoline.
3. 3Toss slices with cream, melted butter, salt, pepper, and cheese (if using).
4. 4Layer neatly in a parchment-lined loaf pan or small baking dish, pressing down gently.
5. 5Cover with foil and bake for 60 minutes, until tender all the way through.
6. 6Cool completely, then refrigerate at least 2 hours (or overnight) with a weight on top for compression.
7. 7Prepare the Demiglace - In a small saucepan, sauté shallots in a bit of oil until soft.
8. 8Add tomato paste and stir for 1 minute.
9. 9Pour in wine, bring to a boil, and reduce by half.
10. 10Add beef stock and a splash of balsamic vinegar.
11. 11Simmer uncovered until reduced to a glossy, syrupy consistency (15–20 minutes).
12. 12Strain and finish with a teaspoon of butter just before serving.
13. 13Cook the Tenderloin - Let steaks come to room temperature. Season generously with salt and pepper.
14. 14Heat a skillet over high heat. Add tellow and sear steaks 2–3 minutes per side.
15. 15Reduce heat, add butter, garlic, and rosemary. Baste steaks with butter for 1–2 more minutes.
16. 16Transfer pave to a preheated 375°F (190°C) oven for 5–7 minutes for medium-rare (internal temp: 130–135°F)
17. 17Rest steak for 5 minutes before slicing or serving whole.
18. 18Top with Nutri Green microgreens of your choice!