Bone In Beef Tenderloin with Vanilla Potatoes and Piquillo Crab Sauce
Ingredients
- 4 tablespoons butter
- 4 shallots, chopped
- 1/2 cup dry white wine
- 1 tablespoon thyme, chopped
- 1 vanilla bean, seedless and cut lengthwise
- 1 cup heavy whipping cream
- Salt
- 5 Yukon gold potatoes, sliced in 1/4 inch pieces ans boiled until tender
- 6 cipollini onions, peeled and cooked until tender
- 2 tablespoons olive oil
- 4 shallots, chopped
- 4 tablespoons white wine
- 2 tablespoons lemon juice
- 2 tablespoons smoked paprika
- 1 cup piquillo Spanish roasted peppers
- 2 tablespoons butter
- 1/2 cup crabmeat, cleaned of all shells
- Beef Tenderloin:
- 6 (8 to 10-ounce) bone in beef tenderloins
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
Instructions
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