Friday, December 30, 2011

New Years Eve Tenderloin (Solomillo Fin de Año)

My brother, Manu, who is a great cook and a cooking enthusiast sent me this recipe with a picture included. This is a wonderful dish for New Year's Eve.


2 Pound Beef tenderloin
2 Pounds of Yukon Gold Potatoes
2 Pounds of Idaho Potatoes
1 Tablespoon Butter
2 Cups Milk
1 Tablespoon Manchego Cheese, grated
1 Leek, cut in julienne
1 Teaspoon Honey
2 Onions, finely chopped
1 Head of Garlic 
1 Ripe Tomato, grated
1 Glass of Wine
1 Glass of Brandy
2 Boletus or Regular Mushrooms, sliced
Garlic Salt
Black Pepper
2 Tablespoons Extra Virgin Olive Oil

Sear the tenderloin in a hot pan, and then put it in the oven at 365˙F for 25 minutes. Then, remove it and let it rest, covered in foil.

Boil the yukon gold potatoes with a garlic head, when tender, strain them and add cream. Mash with a potato masher or a food mill, add the cheese, and stir until you get a velvety mix. Be careful not to mix too much and save for later. 

Boil the pumpkin or Indian potatoes. In the meantime, in a pan with olive oil, add the leek that is cut in julienne. When the pumpkin is tender, strain, add the cream, the leeks, salt, and pepper. Mash it with a potato masher or food mill and save for later.

Add the sliced "boletus" (mushrooms) to a pan with a tablespoon of extra virgin olive oil. Add the garlic salt and parsley when the mushrooms are golden brown. Remove them from the pan and reserve for later.

Peel and grate the Idaho potatoes. Then, fry them in very hot olive oil. When brown, remove them from the pan and put them on a paper towel, add salt and reserve for later.

For the Spanish Sauce:

In a pan, at low heat, add the onion and the two garlic cloves until they turn a light brown color. Then, add the grated tomato, the wine, the brandy, a pinch of salt, and black pepper. Cook on a low heat for about 15 minutes, or until the alcohol has evaporated.  If you prefer, you can flambé the alcohol. Then put the sauce in a blender and purée.

To serve:

Get a metal ring and form layers. First, the mushrooms or "boletus", then the mashed potatoes, then the pumpkin or Indian potatoes, and finally the fried potatoes. Remove the ring.
Cut the tenderloin and set a couple of pieces next to the stack. Drizzle the juice of the meat, and plate with the sauce. ¡Buen Provecho!

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