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Twin Tenderloin Filet




Source of Recipe


The Tony Danza Show


Recipe Introduction


Prepared on the show by Tony Tammero, Executive Chef of The Palm Restaurant - 10/26/04

From "The Palm Restaurant Cookbook" by Brigit Legere Binns (Running Press 2003)


List of Ingredients




2 (4oz.) Beef medallions
Olive oil
Salt and Black Pepper
2oz Red Wine
1 tsp Chopped Shallots
Pinch of Fresh Thyme chopped
4 oz Veal Stock
1 tbsp. Whole butter

Recipe



Season the medallions with salt and pepper.

In a sauté pan, heat 2oz. of olive oil over a medium heat.

Sear each side of the medallions until golden brown. Cook to desired temp. Finish in oven if needed.

Drain off excess fat.

Add shallots.

Deglaze the pan with the red wine and reduce.

Add the veal stock, thyme and reduce.

Check seasoning.

Finish with whole butter.

Place in the center of the plate a ½ cup portion of caramelized onions and shitake mushrooms. Place the medallions off the onion mixture at @5 and 6 o'clock and top with the sauce. Garnish with a sprig of thyme.

**In Tampa and San Antonio: Serve with Caramelized Onions and Wild Mushrooms & Cajun Béarnaise. (Twin Tenderloin Filet is a la carte and the Top Sirloin is business lunch)