Grilled Tenderloin of Beef W/wilted Spinach, Gorgonzola Crea
| Yield: | 1 Servings |
| Categories: |
| GLACE | ||
| 2 | lb | Veal bones; chopped |
| 2 | tb | Olive oil |
| 1/4 | c | Diced carrots |
| 1/4 | c | Diced onion |
| 1/4 | c | Diced celery |
| 1 | tb | Chopped garlic |
| 1/4 | Cream sherry | |
| 1 | c | Red wine |
| Sprig of thyme | ||
| 1 | Bay leaf | |
| 3 | c | Veal stock |
| Salt and pepper to taste | ||
| GORGONZOLA CREAM | ||
| 1/4 | c | Chopped shallots |
| 1 | tb | Chopped garlic |
| 2 | c | Heavy cream |
| 1/4 | c | Diced tomatoes |
| 2 | tb | Olive oil |
| 1/4 | c | Diced carrots |
| 1/4 | c | Chopped chives |
| 3/4 | c | Crumbled Gorgonzola |
| 4 | 6-ounce fillets of beef tenderloin | |
| Wilted spinach | ||
| Beet chips; rosemary and thyme sprigs for garnish |
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