1 quart rich beef stock or veal stock reduced to 11/2 cups
3 quarts rich mushroom stock reduced to 11/4 cups
3 bulbs roasted garlic, split
4 (6 to 7-ounce) fillets organic or naturally fed beef tenderloin,
tied
4 cloves roasted garlic
8 sun-dried tomatoes, rehydrated in warm poaching liquid for 1 hour
4 shallots, sliced 1/8-inch thick
1 tablespoon flat leaf parsley, coarsely chopped
1 teaspoon freshly picked thyme leaves
I teaspoon finely sliced fresh chives
Salt and pepper, to taste
1 acorn squash cut into 1/8-inch wedges, roasted until tender
Choose a saucepot large enough to hold the 4 fillets in one layer with
a little extra space between each fillet. You should not have to pack them
tightly to fit them into the pot. Combine the reduced veal and mushroom
stocks in the empty saucepot over a medium heat and bring to a simmer.
Add the roasted garlic bulbs and simmer until you can smell the garlic.
Reduce the heat to medium-low then add the tied fillets and simmer 5 minutes
for rare, 7 minutes for medium rare, and 9 minutes for medium. When the
fillets are finished poaching, remove them from the liquid and rest 5 minutes
before slicing. While the fillets are cooking draw off 3 cups of poaching
liquid and transfer to a small saute pan. Add the roasted garlic cloves,
tomatoes and sliced shallots, then bring to a rapid simmer over a medium-high
heat. Reduce the sauce to 1 cup. Remove from heat, add half of each herb
and season to taste with salt and pepper. Serve with wedges of squash and
garnish with remaining herbs.
Yield: 4 servings