Beef Tenderloin Chateaubriand with Fire and Ice Restaurant - February 9
By: Eyewitness News
Updated: February 17, 2012
Executive Chef Gary Edwards from the restaurant Fire and Ice on Toby Creek in Trucksville and Gerrity's "Mom" Joyce Fasula cook Beef Tenderloin Chateaubriand with Portobello Mushroom Sweet Vermouth Demi Glace and Asiago Cheese Smashed Potatoes with Roasted Root Vegetables.
To make you will need:
1 lbs. Center cut Beef Tenderloin, trimmed cleaned and tied.
2 Tbs. Clarified Butter
2 tsp Fresh Herbs
lbs Fresh Onion Celery Carrot
Pinch Kosher Salt
Pinch Fresh Cracked Pepper
3 Portabella Mushrooms
2 Sliced Shallot
2 Cloves Minced Garlic
3 Cups Reduced Beef Stock
2 Tbs Sweet Vermouth
1 Tbs Fresh Chopped Parsley
1 Tbs Fresh Cubed Butter
1 lbs Diced Yukon Gold Potatoes
cup Sour Cream
cup Whole Butter
1/3 cup Fresh Cream
cup Asiago Cheese Shredded
each Fine Diced Sweet Onion
To taste Kosher Salt
To taste White Pepper
lbs Medium Diced Assorted Root Vegetables, Carrots, Parsnips,Turnips and Onion.
1/8 cup Extra Virgin Olive Oil
1/8 cup Maple Syrup
cup Chicken Stock
Pinch Fresh Thyme
