Pan Seared Beef Tenderloin Medallions

Pan Seared Beef Tenderloin Medallions w/ Garlic Mashed Potatoes, Asparagus, & Demi Glaze

Demi Glaze:
In a large pot add:
4 Cups - Water
2 Tsp - Beef Base
1/2 Cup - Red Wine
1 oz - Diced Shallots
Bring to a boil and add:
1 oz - Corn Starch & 1/2 Water as needed to thicken

Steam in a pot with a little water and butter (to taste)

Garlic Mashed Potatoes:
Boil in 6 cups of Water:
4 Large Baking Potatoes
Cook, Drain, Peel & quarter potatoes

In Sauce pan add:
1 Cup - Heavy Cream
1 Tsp - Garlic
Pour over potatoes & mash together, Add Salt & Pepper to taste

Beef Tenderloin Medallions:
3 - 2oz Beef medallions, marinate in olive oil, salt & pepper
Heat skillet and pan sear to medium rare, plate your items & serve.