*  Exported from  MasterCook  *

                  Beef Tenderloin With Spring Vegetables

Recipe By     : Bon Appetit, May 1996
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef & Veal                      Irish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Beef stock -- or canned broth
   1      c             Chicken stock -- or canned low-salt
                        - broth
   4      sm            Carrots -- peeled halved,
                        - lengthwise
  16                    Green beans -- trimmed
   1                    Red bell pepper -- cut into 8 strips
   4                    Fresh shiitake mushrooms -- stemmed
   8                    Asparagus spears -- trimmed
   1                    Zucchini -- trimmed, cut into
                        - 1/2"-thick rounds
   4                    Beef tenderloin steaks (8 oz)
   2      tb            Olive oil
     1/2  c             Dry red wine
   6      tb            Unsalted butter -- chilled,
                        - cut into pieces
                        Olive oil

For Beef:

Combine beef stock and chicken stock in medium saucepan.  Boil until
reduced to 3/4 cup, about 20 minutes.  Set aside.

Cook carrots in large saucepan of boiling salted water 3 minutes.
Using slotted spoon, transfer carrots to strainer and rinse under
cold water.  Add beans to boiling water; cook 1 minute.  Transfer to
strainer with carrots and rinse under cold water.  Drain well.
Arrange carrots, beans, bell pepper, mushrooms, asparagus, and
zucchini in single layer on large baking sheet.  (Stock and
vegetables can be prepared 4 hours ahead.  Cover stock and vegetables
separately and refrigerate.)

Preheat broiler.  Sprinkle steaks with salt and pepper.  Heat 2 tb
olive oil in heavy large skillet over medium-high heat.  Add steaks;
cook to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks to plate; tent with aluminum foil to keep warm.  Add
dry red wine to same skillet.  Boil until red wine is reduced to
1 tb, scraping up browned bits, about 3 minutes.  Add reduced stock
and bring to boil.  Remove from heat.  Add chilled butter a few
pieces at a time and whisk just until melted.  Season sauce to taste
with salt and pepper.

Meanwhile, brush vegetables lightly with olive oil.  Broil vegetables
until crisp-tender, about 3 minutes per side for carrots, green
beans, bell peppers, and mushrooms and about 2 minutes per side for
asparagus and zucchini.

Spoon Champ onto 4 plates.  Place steaks atop Champ.  Arrange
vegetables decoratively around Champ.  Arrange vegetables
decoratively around Champ.  Spoon sauce over vegetables and serve.

Restaurant: Tinakilly Country House & Restaurant, Rathnew, Ireland

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Notes: Stew made with lamb may be known as the national dish, but
beef is actually the most popular meat today. It turns up everywhere,
including Tinakilly House in Rathnew, Ireland, where they offer this
lovely dish. It's served with Champ (Green Onion Mashed Potatoes).


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