For Each Plate

6oz		Tenderloin Roulade, med. rare
2oz		Mash Poatoes
3ea		Baby Carrots
2oz		Natural Veal Reduction
1/2oz		Port Wine Sauce with Huckleberries

Beef Tenderloin

1ea

Beef tenderloin, center cut, Approximately 3 to 3.5 lbs., completely trimmed

Place the tenderloin on a cutting board and carefully start cutting length wise to roll the tenderloin out flat. Place the tenderloin on plastic wrap and cover the top also with plastic wrap. With the flat end of a meat tenderizer, flatten the tenderloin out evenly. Spread the mushroom rague out evenly on the meat and then begin to roll up tightly lengthwise. With kitchen string tie the tenderloin at 1inch intervals. Salt and Pepper the outside and sear in olive oil. Finish in the oven at 350 degrees to an internal temperature of 120 degrees. (med red to med.)

Rague of Shitake Mushrooms

2lbs		Shitake Mushrooms, de-stemmed and small diced
1oz		Shallots, small diced
1oz		Unsalted Butter
1tbl		Fresh garlic, mince
1oz		Chives, small diced
1oz		Parsley, chopped
2tbl		Fresh Thyme, mince
2oz		Natural Veal Reduction
2oz		Crème Frìache

Melt butter in a skillet and add the shallots. Let simmer until soft then add the mushrooms. Sauté until soft and turning color. Add the veal stock and everything else except the crème friache. Reduce the liquid down to almost dry and then add the crème friache. Salt and Pepper to taste. Let cool to room temperature and refrigerate until needed.

Natural Veal Reduction
This is a two-day, non-stop process that starts off with 150 lbs. of veal bones.
You can buy this product at any quality grocery store, butcher or here at Lovells of Lake Forest.
 
Huckleberry Port Wine Reduction

2ea		Bottles of low cost port wine
1cup		Sugar
3tbl		Whole Black Peppercorns
1tea		Cornstarch slury

 Place all ingredients in a saucepan and reduce on high heat until ¾ has evaporated.
Add cornstarch slury for desired thickness.

James A Lovell III / Executive Chef