Grilled Tenderloin with Aged Wine and Shallot Spread and Pan-Fried Potatoes
- 1 1/4 pounds beef tenderloin (1 kg)
- 1 cup clarified butter (20 cl)
- 1 1/2 ounces butter (40 g)
- fleur de sel
- 1 1/4 pounds large potatoes (e.g. Bintje) (1 kg)
- 1 1/4 pounds duck fat (1 kg)
- 2 cloves garlic
- 2 sprigs thyme
- 1 pound butter (500 g)
- 1/2 bunch flat-leaf parsley
- fleur de sel
- 2 pieces bone marrow
Step 1: Tenderloin
Remove the chain muscle and any nervous membrane from the tenderloin. Cut 4 tournedos, 6 1/2 - 6 3/4 ounces (180 to 190 g) apiece. Lay on a clean tray, cover with plastic wrap, and keep in a cool place.
Reserve the trimmings for another recipe.
Step 2: Shallot Spread
Peel and thinly slice the gray shallots.
Heat the duck fat in a sauté pan, add the crushed, unpeeled garlic cloves, the thyme, a few grains of fleur de sel, and the minced shallots. Cover and bake the shallots without browning in a 250°F (120°C) oven until they melt.
Take the sauté pan out of the oven, remove the excess fat and moisten with the red wine. Gently cook the shallot while reducing the wine. Once the shallots have a jammy consistency, season as needed and pour into a bowl. Cover with plastic wrap and chill.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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