Tender, grilled beef tenderloins served alongside oven-roasted asparagus and creamy, scalloped potatoes.

Recipe from Chef Ian Carruthers – Bermudaful Catering

Chef Ian Carruthers with host Chef Peter Jovetic in the Bermuda Gas Showroom kitchen.

For the beef:
4 – 6 oz Beef Tenderloin Steaks
Salt & Pepper
Olive Oil

Generously season the steaks with salt and pepper, and drizzle with 3 tablespoons of olive oil. Place on a hot grill (400°F, or higher) and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand a few minutes.

For the potatoes:
3 lbs Waxy Potatoes, peeled and thinly sliced
3/4 pint Cooking cream
1 Tbsp Garlic, finely chopped
6 oz Gruyère Cheese, grated

Place the cream and chopped garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for a few minutes – keep stirring so the potatoes do not stick to the sides of the saucepan. Season well with salt and pepper. Transfer to a buttered oven-proof dish and press the potatoes down, sprinkle on the Gruyère cheese. Bake 45 minutes at 375°F until golden brown. Check potatoes with knife if unsure the potatoes are cooked through.

For the roasted asparagus:
1 lb Asparagus Spears (thick spears are best for roasting)
Kosher Salt
2 cloves Garlic, minced
1-2 Tbsp Olive Oil
Freshly Grated Black Pepper

In a small bowl mix the olive oil, garlic, salt and pepper together. Lay the asparagus spears out in a single layer on a baking sheet, or foil covered roasting pan. Drizzle olive oil mixture over the spears, roll the asparagus back and forth until they are covered in a thin layer of olive oil. Season with freshly grated black pepper and salt. Bake in the oven at 400°F for about 8 minutes.

Gosling’s Wine of the Week
Bonterra Organic Zinfandel 2010 has brooding aromas of bramble, dark and red berries, white pepper and toasted oak. Powerful, rich flavours of sweet plum and blackcurrant are rounded by soft, sweet tannins and hints of vanilla – perfect for Chef Ian’s beef.

The retail price is $18.75 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 10th, 2014

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