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Colorado Filet San Luis




Source of Recipe


Vernalisa
Use only the best local Colorado Beef Tenderloin, cut into a nice 8 oz. Filet.

-Quickly sauté two tablespoons of diced onion, a teaspoon of minced garlic and a big handful of fresh well-washed local spinach. Sprinkle with kosher salt and cracked black pepper.

-Add two tablespoons of pine nuts and a teaspoon of Pernod (substitute sambuca or herb saint). Finish with a dollop of fresh butter, some shredded asiago and cool.

-Cut a deep wide slit in the side of the filet and stuff with cooled stuffing.

-Grill Mark filet on both sides, but leave it rare.

- Slice fresh Colorado Red Potatoes into quarter-inch thick rounds. Overlap those on the filet's top like scales or armor and sprinkle with salt and white pepper.

-Lay the potato-covered side of the filet down into a hot sauté pan with olive oil. Immediately cover the bottom side (the one now facing upwards) with the same potato scales and salt.

-When potatoes are browned, carefully turn the filet over and brown the bottom for a moment.

-Put a splash of Pernod in the pan and finish to desired doneness in the oven.

-Remove Potato-Crusted Filet and serve with the following sauce.

PREPARING THE PERNOD BEURRE BLANC

-Super fine dice a small bunch of green onion.
-Sauté briefly and add a cup of Pernod Liquor.
-Watch the flames, when the Pernod has boiled and reduced by half add a cup of fresh local heavy cream.
-Add salt (about a teaspoon), white pepper (about a half teaspoon), and two bay leaves.
-Reduce into a smooth sauce (by at least half again).
-Remove bay leaves. Finish with fresh-diced green onion, and a liberal amount of butter, mounted (whisked) in off the fire.

FINAL PREPARATION AND PRESENTATION

-With your Filet in the middle of a warm plate, ladle the thick delicious Beurre Blanc over half of the plate.

-Lay a few small green onions or nice chives in a bundle against the side of the steak.

-Simple, but fabulous. Vegetable, Potato and Beef all in one beautiful package.