Title: Beef tenderloin w/ shiitake mushrooms and potato cakes
 Categories: Beef, Famous chef, Potatoes
      Yield: 2 Servings
 
MMMMM---------------------------STEAKS--------------------------------
      2    6-ounce beef tenderloin
           -steaks
           Salt and pepper
      1 tb Olive oil
      1 tb Butter
      2    Cloves garlic
    1/4 lb Shiitake mushrooms;
           -quartered *
    1/4 c  Cabernet Sauvignon
    1/2 c  Beef stock

MMMMM------------------------POTATO CAKES-----------------------------
      2 lb Russet potatoes
      2    Eggs; well beaten
    1/3 c  Flour
      2 c  Gruyere cheese; grated
      1 ts Salt
    1/4 ts Ground nutmeg
    1/2 c  Flour
    1/2 c  Vegetable oil
 
  * remove stems
  
  STEAKS Season steaks with salt and pepper. Heat olive oil and butter
  in a large skillet over medium high heat. Cook steaks 4 minutes per
  side for medium rare. Remove steaks and keep warm. Add garlic and
  mushrooms to pan. Remove mushroom and set aside. Add wine and stock
  to pan. Cook until liquid is reduced to 1/2 cup. Add mushrooms and
  serve with steaks.
  
  POTATO CAKES Peel the potatoes and cut them into cubes. Cover
  potatoes with water and cook until soft. Drain. Press the potatoes
  through a ricer or food mill or mash with a potato masher.. Let cool.
  Add the eggs, flour, cheese, salt and nutmeg. Blend to form a soft
  dough. Shape the dough into a log about 2-3 inches in diameter. Cut
  the slices 3/4" thick and dip them in flour. To serve, brown them on
  both sides in the hot oil in a saute pan. Arrange Potato Cakes and
  Beef with Shiitake Mushrooms on a plate. Spoon sauce over beef and
  potatoes. Source: Executive Chef Annie Roberts of Robert Mondavi
  Vineyards
  
  Serving Ideas : Serve with Robert Mondavi Cabernet Sauvignon.
  
  Recipe