AZUR BEEF TENDERLOIN
CAB All Natural Beef Tenderloin, Dusted w/ Sweet Smoked Paprika,Etorki-Potato Gratin, Chanterelles, English Peas & Pot-au-feu Reduction

The Beef & The Rub
1 ea 6 lb All Natural CAB Beef Tenderlion, peeled, trimmed,
reserve trimmings for the sauce
4 strips applewood smoked bacon, (Nueske's brand)
½ cup Sweet Smoked Paprika, (from Francvin)
1 tbls Cocoa
1 tsp. Espresso, fine ground
2 tsp. Fine Sea Salt, Baleine
1 tsp. Espellete, (from Francvin)
2 tbls. Plugra butter, clarified

The Gratin
6 each, russet potatoes, peeled, sliced
1 cup whipping cream
1.5 cups Etorki cheese, grated
4 tbls, Shallots, shaved
1 tbls, Garlic, minced
2 tbls, Sliver Thyme, (Chefs, Garden)
2 tsp. Fine Sea Salt, Baleine
1 tsp White pepper, ground

Pot-au-feu Reduction
1 tbls. Plugra butter, clarified
1 lb. Beef trimmings
2ea, small carrots, peeled, large dice
1 ea. Onion, peeled, large dice
2 ea. Leeks, white part only, washed and large dice
12 ea. Sprigs of thyme
2 ea. Fresh bay leaves
1 ea garlic bulb, peeled and smashed
3ea. Stalks celery, outer part only, no leaves, large diced
1 qt. Merlot wine, a good one
1.5 qt. Blond veal stock

For the Vegetables
2 oz. Maitre d'hotel butter
1 oz chicken stock
1 lb. English peas, hulled, blanched and shelled
1 tsp Thyme, sliver, (Chefs, Garden)
1 pt, Pea shoots, (Chefs, Garden)
1 lb, Chanterelles, trimmed, peeled, halved, and sautéed
1tsb extra virgin olive oil
Fine Sea Salt, Baleine, to taste
White pepper, ground, to taste

DIRECTIONS - SERVES SIX:

For the beef
In a mixing bowl add the beef rub spices and set a side. Take the tenderloin and make 2 horizontal cuts in the beef add the bacon and tie it with butcher twine. Dust generally with the paprika mixture and place in refrigerator.

For the pot-au-feu
In a stockpot, heat clarified butter. Add beef trimmings and brown, add mirepoix, cook until caramelized, deglaze with wine and add remaining seasonings and veal stock. Simmer and reduce, skinning, as needed, about two hours, strain through chinos into saucepan. Return to a low heat reducing to a sauce consistency. Season with sea salt and ground white pepper, keep warm.

For the potato gratin
Preheat oven to 425 degrees. In a mixing bowl add potatoes, shallots, cheese, shallots, thyme, garlic, add just enough cream to bind ingredients, season with sea salt and ground white pepper. Place potato mixture small copper saucepots and bake for 40 to 50 minutes.

Cooking the beef
Preheat oven to 275 degrees. In a braiser large enough to hold the beef add the butter and brown the tenderloin evenly on all sides. Place on a wire rack on a sheet pan and cook in the oven until medium-rare. Remove from the oven and let rest for five minutes. Slice into half-inch pieces.

For the vegetables
In a sauté pan melt Maitre d'hotel butter whisk in chicken stock to incorporate. Add peas, chanterelles and thyme season with sea salt and ground white pepper. Keep warm. In a small mixing bowl toss the pea shoots with E.V.O.O. and sea salt, just to shine.

To Serve:
Place peas and chanterelles mixture in a straight line slightly over lapping three slice of tenderloin. Garnish with pea shoots and roasted shallots. Serve the potato grain on the side and spoon the pot-au-feu on at the table.