Holiday Delights - Dish

Pan Fried Beef Tenderloin
Ingredients:
2 pcs of 150 grams beef tenderloin
1 tsp corn oil
salt and crush peppercorn
butter to glaze the beef tenderloin

Directions:
1. Season beef tenderloin with crushed peppercorn.
2. Brown beef tenderloin with corn oil.
3. Finish cooking the beef in the oven for 3-5 minutes at 350F. Glaze with butter.


Fried Polenta Patties
1 cup polenta (finely ground cornmeal)
3 cups fresh milk
1/2 cup butter
4 tbsp parmesan cheese
1 1/2 tbsp pommery mustard
salt and pepper
flour (for breading)
corn oil (enough to pan fry the polenta)

Directions:
1. Simmer the milk and butter, add the polenta, stirring gradually until the milk and butter are absorbed.
2. Add the parmesan cheese, salt and pepper and pommery mustard.
3. Shape the polenta patties and roll in flour.
4. Pan fry the polenta until golden brown.


Bechamel Tossed Vegetable
Bechamel Sauce
Ingredients:
2 cups fresh milk
1 tbsp onion, quartered
1/2 clove garlic, minced
cornstarch to thicken
salt and pepper to taste

Directions:
1. Simmer the milk in the saucepan.
2. Add the onion, garlic and bay leaf, and season with salt and pepper, thicken with cornstard.
3. Set aside.


Tossed Vegetable
Ingredients:
6 pieces asparagus
1/2 slice red bell pepper
1/2 slice green bell pepper
1/2 slice yellow bell pepper
2 pieces shiitake mushroom
1 piece leek
6 pieces asparagus, blanched and drained
1/2 sliced carrots, blanched and drained
4 tbsp feta cheese, cubed
5 pieces black olives

Direction:
1. Toss all ingredients and top with bechamel sauce.


Pepper Cream Sauce
Ingredients:
1 1/2 tbsp butter
1/4 tsp garlic, minced
3/4 tsp shallot, minced
4 oz red wine
2 cups brown sauce
1/2 tsp green peppercorn
1/2 cup heavy cream
1 tsp lemon juice
1/2 cup fresh milk
salt and pepper to taste

Directions:
1. Saute the garlic and shallots in butter until translucent. Do not brown.
2. Add the red wine and reduce by 1/2. Stir in brown sauce.
3. Add pepper, simmer and add the cream and fresh milk, lemon juice, salt and pepper. Thicken with cornstarch. Garnish with parmesan flakes.

Optional: Boil all ingredients in 5 minutes.

Brown Sauce
Ingredients:
1 beef cube
2 cups water
2 tbsp tomato paste
1 tsp thyme
1 bay leaf

Suggestions for Presentation on the Plate:
1. Set the beef tenderloin on the polenta patties.
2. Top the beef tenderloin with creamed vegetables, separating the asparagus.
3. Arrange the asparagus. Surround the beef in the shape of a traingle.
4. Spoon the brown sauce around the plate.
5. Garnish with parmesan flakes (optional).


Source: Alaska