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Ingredients

8 Prime Beef tenderloin medallions, 4 oz. each
Salt to season
Fresh ground black pepper to season
Chef Larry's Potato Cakes for service (recipe follows)
Whole and minced chives to garnish
For the Whole Grain Mustard Sauce:

1 tsp. butter
1 tsp. shallots, minced
1/4 tsp. garlic, minced
1/4 cup red wine
2 tsp. whole grain mustard
1 1/2 cups beef stock
1/4 cup heavy cream
1 tsp. fresh lemon juice
Salt to taste
Fresh ground black pepper to taste
1 tsp. fresh parsley, chopped
Roux to thicken (equal parts flour and melted butter) as needed

Method
Prepare Whole Grain Mustard Sauce by melting butter in a saucepan. Add shallots and garlic, saute briefly.

Add red wine, bring to a simmer and reduce by 1/2. Incorporate Whole grain mustard and continue to cook.

Add beef stock and bring to a simmer. Cook over medium low heat for 10 minutes.

Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice.

Season with salt and pepper. Finish with parsley. Prepare Potato Pancakes per recipe, reserve.

Season beef medallions with salt and pepper. Grill to desired doneness.

Place Potato Cakes on warm servings plates, two per serving. Top with grilled beef medallions.

Nappe (coat) beef medallions with Whole Grain Mustard Sauce. Garnish with whole and minced chives.

Chef Larry's Notes:
Prime beef tenderloin is used for the beef medallions. It is available at Siesel's Meats in Bay Park.

Have the butchers cut the medallions for you. The medallions are should be of equal thickness and weigh 4 ounces each.

Makes 4 servings

Chef Larry's Potato Cakes
Ingredients

3 Russet potatoes, medium, peeled and grated
1 onion, small, grated
1 large egg
1 tsp. parsley, chopped
Pinch ground nutmeg
1/2 cup Matzo meal or breadcrumbs
2 tblsp. vegetable oil
1/2 tsp. salt
2-3 twists fresh ground black pepper
Vegetable oil for frying as needed

Method
Combine grated potato and onion. Place in strainer or colander and drain well.

Place potato and onion in a mixing bowl. Add egg, parsley, nutmeg, Matzo meal, vegetable oil, salt and pepper. Mix well.

Heat oil in a fry pan over medium low heat. Form small "cakes" with potato mixture and carefully add to hot oil.

Fry for 4-5 minutes on each side until golden brown. Remove and drain on paper towels. Repeat to make 8 Potato Cakes.

Reserve Potato Cakes keeping warm.

Makes 4-6 servings