Bone-In Beef Tenderloin with Vanilla Potatoes and Piquillo Crab Sauce

  • Recipe courtesy Chef Alma Alcocer-Thomas from Jeffrey's in Austin
  • Show: Giada's Weekend Getaways
  • Episode: Austin, TX

Total Time:
50 min
Prep:
15 min
Inactive Prep:
--
Cook:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Vanilla Potatoes with Cipollini Onions:
  • 4 tablespoons butter
  • 4 shallots, chopped
  • 1/2 cup dry white wine
  • 1 tablespoon thyme, chopped
  • 1 vanilla bean, seedless and cut lengthwise
  • 1 cup heavy whipping cream
  • Salt
  • 5 Yukon gold potatoes, sliced in 1/4 inch pieces ans boiled until tender
  • 6 cipollini onions, peeled and cooked until tender
    • Piquillo Crab Sauce:
    • 2 tablespoons olive oil
    • 5 shallots, chopped
    • 4 tablespoons white wine
    • 2 tablespoons lemon juice
    • 2 tablespoons smoked paprika
    • 1 cup heavy whipping cream
    • 1 cup piquillo Spanish roasted peppers
    • Salt
    • 2 tablespoons butter
    • 1/2 cup crabmeat, cleaned of all shells
      BEEF TENDERLOIN:
      • 6 (8 to 10-ounce) bone in beef tenderloins
      • 2 tablespoons vegetable oil
      • Salt and freshly ground black pepper

      Directions

      To make the vanilla potatoes:
      In a medium saucepan, heat 2 tablespoons of butter until melted. Then add shallots and cook for about 3 to 4 minutes, or until soft. Pour in the white wine and deglaze the pan. Next, add the thyme and vanilla. Bring to a boil and continue boiling for 4 to 5 minutes or until the liquid is reduced by half of its volume. Add the cream and bring back up to a boil. Once at a boil, reduce the heat to medium-low and