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Recipe by: Potatoes USA
Prepare these delicious Tenderloin tapas with potato and white wine sauce for a quick lunch.
10 1/2 oz Instant Mashed Potatoes, prepared
1 3/4 oz shallots, finely chopped
6 3/4 oz dry white wine
3 1/2 oz heavy cream
6 3/4 oz milk
21 oz Beef tenderloin
3 1/2 oz butter
7 oz mushrooms, sliced
1 3/4 oz brandy
7 oz bell peppers, roasted, peeled and cut in strips salt and pepper
6 toasted baguette pieces, 12cm each
Prepare the mashed potatoes according to the instructions on the package.
For the sauce
Boil the shallots with the wine until the wine reduces half in volume.
Add the cream and boil for 5 minutes.
Add the milk and mashed potatoes, then cook over low heat until mixture thickens.
Season to taste.
For the tapas
Season the tenderloin to taste and fry it in a very hot pan with the butter until medium rare; after cooking, set aside to rest.
In the same pan fry the mushrooms and then add the brandy.
Add the peppers, cook for 5 more minutes, then season to taste.
Slice the tenderloin finely.
Place slices of tenderloin on the bread pieces, then place some of the mushroom mixture on the beef and top with the mashed potato sauce generously.
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