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1 x 8 oz. filet, cut in half

1 portobello mushroom, gills removed and grilled

2 oz. Maytag blue cheese

1 oz. spinach, wilted

2 oz. demi glace

3 cipollini, cut in half

1 T. tarragon, chopped

2 oz. whole butter, softened

4 oz. garlic whipped potatoes (recipe follows)


Method Of Preparation:

Grill the tenderloin halves on both sides until desired doneness. Layer the tenderloin then portabella then melted Maytag then spinach then top with the other layer of the tenderloin.


-- For the sauce: Sauté then caramelize the cipollinis in a sauté pan with a little bit of oil. Add the demi glace and simmer for 1 minute. Place the sauce on the plate around the potato and filet mound.


--For the Tarragon Butter: Mix the tarragon with the butter and roll into a tube, chill and then cut a little piece off and let it naturally melt over the filet (residual heat).


--For the Garlic Whipped Potatoes: boil 2 baking potatoes until done. Mix in blender with 2 T. roasted garlic puree, 1 T. parmesan cheese, 1 T. heavy cream and ½ oz. butter