Tenderloin over Mashed Potatoes with Balsamic Reduction and Gorgonzola Cream
Presented by: Brad Johnson | Creekside West, Yakima
Ingredients for Gorgonzola Cream
- 3 cups heavy cream
- 1 cup gorgonzola cheese
Ingredients for Balsamic Reduction
- 3 cups balsamic vinegar
Ingredients for Garlic Mashed Potatoes
- 1 cup heavy cream
- 1/2 block butter
- 5 lbs Yukon potatoes
- 1 Tbsp + 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 Tbsp + 1/2 tsp granulated garlic
Ingredients for Tenderloins
- 4 6-8 oz beef tenderloin filets
- 2 Tbsp oil
- salt and pepper to taste
GORGONZOLA CREAM: In a heavy saucepan, on medium low heat, simmer the heavy cream until it reduces by one quarter. Using a wire whisk, blend in the gorgonzola cheese, and break up the chunks. Simmer sauce until cheese has begun to melt and sauce becomes thickened.
BALSAMIC REDUCTION: Add balsamic vinegar to a sauce pan and reduce on medium-high heat, until one cup has become less than one and vinegar has become a syrup consistency.
GARLIC MASHED POTATOES: Boil potatoes in a stock pot until tender. while potatoes are boiling, melt the butter and garlic in heavy saucepan over medium-low heat. When the potatoes are ready, strain off the water, and add them to a mixer. Slowly add the cream mixture and salt and pepper to the potatoes, and mix until creamy and ready.
TENDERLOIN: Preheat oven to 400 degrees. Season the meat in pan, heat oil in saute pan over med-high heat. Once the oil begins to smoke, add the tenderloins and sear on both sides until well caramelized. Add to oven and cook to your liking.