icon-location Charlotte, NC

ROAST TENDERLOIN WITH JUMBO LUMP CRAB AND BEARNAISE SAUCE

Beef

Ingredients

1 lb Jumbo Lump Crab
1 T Vegetable Oil
1/2 c Chopped Shallots
3 T Minced Celery
2 t Minced Garlic
5 oz Chanterelle Mushrooms, stems trimmed to 1/2 inch and sliced
Salt and Fresh Ground Black Pepper
3 T Minced, Green Onions
2 T Good Quality Dry White Wine
1 T Chopped Fresh Parsley Leaves
2 t Olive Oil
1 Center Cut Beef Tenderloin, about 3 lbs., trimmed and butterflied lengthwise
Steamed fresh, peeled asparagus
Bearnaise Sauce (recipe below)

Ingredients for Bearnaise Sauce

2 T Chopped Shallots
4 sprigs Fresh Tarragon
1/2 c Dry Vermouth
4 Large Egg Yolks
1 c Melted Unsalted Clarified Butter
1 t Fresh Squeezed Tarragon Leaves
1 T Chopped, Fresh Parsley
1/2 t Kosher Salt
pinch Fresh Ground White Pepper

4800 S.Tryon, Charlotte, NC, 28217
704-529-1922