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Grilled Beef Tenderloin served on a Bed of Curried Potato

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Herbs from Provence

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Grilled Beef Tenderloin served on a Bed of Curried Potato

POTATO PANCAKES

1 1/2 pounds

Red Potatoes

1/2 Cup

Onion - diced

1/2 Cup

Curry and Cream Sauce

Egg - slightly beaten

To taste

Salt and freshly ground pepper

3 Tbsp

Roasted Garlic Olive Oil

GRILLED BEEF TENDERLOIN

Beef tenderloins, 5 - 6 ounces each

1 Tbsp

Black pepper, freshly ground/cracked

To taste

Salt

OVEN ROASTED VEGETABLES WITH BALSAMIC VINEGAR AND ROASTED GARLIC OLIVE OIL

2 Cups

Carrots, fresh - baby or cut in 1 “ pieces

2 Cups

Turnip, fresh - cut in 1” pieces

2 Cups

Onion, fresh - whole pearl or a valdalia roughly chopped

2 Tbsp

Balsamic Vinegar (Modena)

2 Tbsp

Roasted Garlic Olive Oil

2 Tbsp

Herbs from Provence

2 Tbsp

Brown Sugar

To taste

Salt and Freshly ground pepper

Curried Potato Pancakes
These spectacular pancakes can be used in many ways! They’re great as a vegetable accompaniment. They can also be served as pancakes for brunch, topped with a poached egg and our curry and cream sauce; or in silver dollar size they can be used as the base of an hors d’oeuvre topped with sour cream and chives - or perhaps caviar. Here we have used them as a base to show off beef tenderloin!

Peel the potatoes, coarsely grate them with a hand held grater. (Do not use a food processor as it will make the potatoes gluey.) In a bowl, mix the onion and potatoes.
In a separate bowl mix the egg and curry and cream sauce. Fold this mixture into the potatoes. Season with salt and freshly ground pepper.
In a skillet or on a griddle, at medium high, heat the roasted garlic olive oil. Brown the patties for 5 - 7 minutes on each side. They can be served immediately or made a day ahead and reheated just before serving.

Grilled Beef Tenderloin

Preheat broiler or BBQ to 450° F. Coat the tenderloin with pepper and season with salt. Place under the broiler and grill for 4 minutes on each side, or until done to your liking.

To serve, place each tenderloin on top of a serving of curried potato. Accompany with roasted vegetables. Serve hot! Serves 6.

Oven Roasted Vegetables with Balsamic Vinegar and Roasted Garlic Olive Oil

There’s nothing like these roasted vegetables! The slow cooking method and the addition of a fine balsamic vinegar, create an unbelievable combination. Here we’ve used carrots, turnip and onion, but any combination of vegetables, which require the same cooking time will work. You could also use potatoes, sweet potatoes, squash, and parsnips.

Serves 6.

Preheat oven to 375°F. Lightly oil a roasting pan. Place the pan in the oven for 10 minutes.
In a bowl mix together roasted garlic olive oil, balsamic vinegar, herbs from Provence, brown sugar, salt and pepper. Toss this mixture into the prepared vegetables.
Remove the roasting pan from the oven. Toss the vegetables into the pan. Bake for 30 - 60 minutes, or until vegetables are cooked. Remove from the oven and sprinkle with additional balsamic vinegar.

Serve immediately.

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