Fontina potato gratin, grilled white asparagus, garlic spinach, roasted baby pearl onions, cracked pepper blackberry consommé
Potato Gratin:
Ingredients:
Peeled and thin sliced potatoes 4 cups
Fontina cheese 2 cups
Heavy whipping cream 2 cups
Salt and pepper to taste
Preparation:
In a small stock pot place the heavy whipping cream and Fontina cheese, heat slowly until cheese has melted, add salt and pepper to taste, remove and in a mixing bowl mix with the thin sliced potatoes. Remove the potatoes to a baking dish and place the potatoes in layers in the dish, drizzle with the remaining sauce and sprinkle with some extra shredded cheese. Put into the oven uncovered for approximately 1 hour or until the potatoes are cooked through, remove from the oven and let stand 1/2 hour.
Roasted Baby Red Pearl Onions:
Ingredients:
Baby red pearl onions 4 per order
Salt and pepper to taste
Olive oil to coat onions
Preparation:
Peel baby red pearl onions, mix together with salt and pepper and olive oil, place on a baking sheet in the oven for 15 minutes or until onions are 90% cooked. Remove and set aside
Grilled White Asparagus:
Ingredients:
White asparagus 2 bunches (you can use green if needed)
Preparation:
Boil a medium stock pot of water, remove the ends of the asparagus and place in the boiling water, cook until they are 1/2 cooked through, remove and place in a ice bath to stop cooking (ice bath is 1/2 water to 1/2 ice).
Cracked Pepper Blackberry Consomme:
Ingredients:
Black berries 2 pints
Rice vinegar 1 tbsp
Chopped garlic 1 tsp
Course cracked pepper corns to tasted
Olive oil 4 tbsp
Preparation:
In a blender add blackberries, rice vinegar, garlic, and olive oil. Blend until smooth, strain through a strainer to remove seeds and to make it smooth. Transfer to a small stock pot, add the peppercorns and some water to thin (sometimes it will be tough to strain because of thickness) place on low heat and bring to a warm temperature. Adjust with salt if needed. If sauce is too thin, simmer longer to reduce and thicken the sauce.
Final Assembly:
Heat outside barbecue grill to high, dust tenderloin (8oz. each) with salt and pepper. Place on the grill and cook until desired temperature (tenderloin is low on fat so rare to medium rare is the preferred temperature).
Also place the white asparagus on the grill and slowly char with a dusting of olive oil. In a sauté pan place a small amount of olive oil and heat, add spinach and chopped garlic. Cook briefly until spinach is only wilted. When tenderloin and asparagus are finished, assemble on a plate in this order, spoon out potato gratin, top with asparagus and spinach, top with the tenderloin and place baby red pearl onions around the potato gratin evenly. Drizzle the plate with the black berry consommé, garnish with a drizzle of chive oil and sprigs of fresh herbs
This meal is developed with Romanos Olive Oil, at RomanosOliveOil.com. | 