Roasted Beef Tenderloin with Fire Roasted Tomato Salsa and Potato Cheese Galette
Recipe courtesy Wolfgang Puck, 2000

2 1/2 pounds beef tenderloin, trimmed
Salt and freshly ground black pepper
1 tablespoon coriander, toasted and crushed
Olive oil, for searing
2 cups mixed greens
2 tablespoons olive oil
Tomato Salsa, recipe follows
Salt and freshly ground black pepper
Potato Cheese Galette, recipe follows

Season the beef with salt, pepper, and coriander. Preheat oven to 400 degrees F. In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes. Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.Tomato Salsa:
5 Roma tomatoes
2 chipotles, reconstituted
1/2 cup chopped basil
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil

Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve. Yield: 4 servingsPotato Cheese Galette:
1 pound baking potato, peeled and cut into very thin rounds
1/4 cup clarified butter
Salt
2 ounces shredded mozzarella
2 ounces fresh goat cheese

Preheat the oven to 450 degrees F. Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm. Yield: 4 servings