Abraham Salum

Roasted Beef Tenderloin over Crab and Potato Hash with Sautéed Asparagus and Black Peppercorn Demi-Glace

Ingredients

4 6 oz. portions of beef tenderloin

2 tablespoons vegetable oil

1 teaspoon fresh thyme sprigs and rosemary sprigs

2 shallots, finely chopped

1/2 cup Cognac or brandy, demi-glace or dark stock

1/4 cup heavy cream

1 tablespoon Dijon mustard

3 cups peeled, 1/2-inch-dice Idaho potatoes (about 2 pounds)

1 large onion, peeled and cut in 1/2-inch dice

1 cup jumbo lump crabmeat, cleaned

2 tablespoons chopped chives

5 tablespoons unsalted butter

Method

1) Preheat the oven to 400 degrees F. 2) Season the beef with salt and pepper, place in a hot pan with oil and brown on all sides. 3) Toss the fresh thyme and rosemary on top of the tenderloin and transfer to the oven—roast until desired doneness. 4) Remove tenderloins from pan and let rest. 5) Pour off the excess fat from the pan and put it back on the stove. 6) Add the shallots to the pan and sauté. 7) Take the pan off the heat and pour in the cognac. The cognac will flame for a few seconds. 8) Stir in the demi-glace and cream—simmer for about one minute to thicken the sauce. 9) Stir in the mustard.

To Serve

1) Parboil the potatoes approximately 5 to 6 minutes, drain and sauté with the diced onions in butter until browned. 2) Add the crabmeat, chives and season with salt and pepper. 3) Spoon potatoes on each plate, top with the tenderloins, asparagus and drizzle the sauce around the plate.