Tenderfoot Tenderloin With Brandy Cream Sauce

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READY IN: 1hr 40mins
Recipe by martymernitz

Ready, Set, Cook! Special Edition Contest Entry: Elegant, easy and foolproof, perfect for romantic dinner or dinner with friends. Perfect for entertaining as everything can be made ahead. Recipe evolved from leftover tenderloin and sauce. Serve with a cabernet sauvignon. Can also be made in mini-versions for appetizers.

Ingredients Nutrition

Directions

  1. Sauce: (prepare first as this takes longer to cook down).
  2. Melt 2 tbsp butter in medium saucepan over medium heat. Add green onions and cook until tender, about 3 minutes. Add brown sugar, stir 1 minute until dissolved. Add chicken broth, beef broth and brandy or cognac. Simmer until sauce is reduced to 1/2 cup, about 45 minutes. Add cream and simmer for 5 to 10 minutes. Sauce will be thin. Can be made 1 day ahead and stored in covered container in refrigerator. Reheat before serving.
  3. While sauce is cooking prepare roast and potato pancakes. Preheat oven to 300 degrees. Preheat heavy skillet on high heat with 1 tbsp oil. Season tenderloin on both sides with salt and pepper, when skillet is hot add roast and quickly sear on both sides 2 to 3 minutes. Remove roast from skillet and place on rack in oven roasting pan. Roast for 45 minutes or until desired temperature is reached using meat thermometer. Remove from oven and let rest for at least 20 minutes. Can be prepared up to 3 days in advance and refrigerated.
  4. Prepare potato pancakes, sour cream spread and mushrooms while sauce and roast are cooking.
  5. Potato pancakes: Separate eggs. Beat mashed potatoes, egg yolks, milk and butter together. Sift and add dry ingredients until well mixed. Beat egg whites in separate bowl until stiff peaks form. Fold beaten egg whites into potato mixture. Fry pancakes on hot greased griddle. Pancakes can be made ahead of time, wrapped and refrigerated for up to 2 days ahead.
  6. Mix sour cream, softened goat cheese, horseradish and cilantro in small bowl until well mixed. Store in covered container in refrigerator until ready to serve. Can be made up to 3 days ahead.
  7. Wash and trim mushrooms. Melt butter in small saute pan. Slice mushrooms and saute until soft. Set aside.
  8. Trim stems from spinach, rinse and allow to dry.
  9. For each serving:.
  10. 1. Thinly slice tenderloin.
  11. 2. Spread topping of sour cream cheese spread on each pancake.
  12. 3. Top with fresh spinach.
  13. 4. Top spinach with 1 tbsp of sauteed mushrooms.
  14. 5. Top with several thin slices of tenderloin.
  15. 6. Pour 2 tbsp of brandy sauce over all.
  16. Serve and enjoy!

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