Salad
Entree
Desert

APPETIZER
Plontablo of Beef

Step into the French Quarter - Experience beef tenderloin tips dusted with Cajun spice then blackened. Served on a bed of fried onion crisps along with portabella mushrooms, Tasso ham, diced tomatoes and sweet potatoes. Finished off with, a drizzle of sauce Béarnaise. Uh Huh!

Beef Tenderloin, large Dice
Spanish onion, thinly sliced
Portabella mushrooms, sliced and sautéed in whole butter
Tasso Ham, medium diced
Jersey Tomato (Sub 4x5 Tomatoes), diced fine
Cajun spice
Peeled Sweet potatoes, medium dice, toss with oil, salt and black pepper, and baked tender (but still firm on the outside)
Method:
1. Heat a cast iron skillet, white hot. 2. Dust Beef cubes in Cajun season and blacken each side. Remove from heat and set aside.3.Toss shaved Onions in a flour and deep fry golden brown.Plate Up :
Place fried onions in a bed in center; arrange beef tips, top with mushrooms, diced ham and potatoes.
Drizzle Béarnaise randomly atop presentation. Garnish with confetti

Sauce
Reduction:
Shallots, chopped
Whole Black Peppercorns. Fresh-cracked
Tarragon leafs, dried
Tarragon vinegar
Dry White wine
Egg yolks
Water
Clarified butter, warm
Tarragon, pluches, coarsely chopped
Chervil, pluches,coarsely chopped
Salt to taste

1. Combine the shallots, peppercorns, dried tarragon, vinegar, and wine. Reduce to Sec.

2. Add the water to reduction, and strain if desired.

3. Combine the reduction and the egg yolks in a stainless steel bowl. Whip over a baine-marie (a hot water bath) until the yolks form a ribbons and triple in volume. They should be light but firm.

4. Add clarified butter gradually, whipping constantly .strain if necessary to remove cooked egg particles.

5. Add the chopped tarragon and chervil; adjust the seasoning to taste with salt