Beef Tenderloin with Shiitake Mushrooms and Potato Cakes
Serves: 4 to 6 as a main course

For the Potatoes:
2 lb. russet potatoes, peeled and cut into 1-inch cubes
2 cups grated Gruyere cheese
2 eggs, well beaten
1/3 cup flour, plus additional for dredging
1 tsp. kosher salt
1/4 tsp. ground nutmeg
1/2 cup vegetable oil

For the Beef:
Two 6-oz. beef tenderloin steaks
Kosher salt
Fresh ground pepper
1 Tbsp. olive oil
1 Tbsp. butter
1/4 lb. shiitake mushrooms, cut into quarters
2 garlic cloves, minced
1/2 cup beef stock
1/4 cup dry red wine

For the Potatoes:
Place the potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until tender when pierced with a fork, about 20 minutes. Drain in a colander. Press the potatoes through a ricer or food mill.

Transfer to a large bowl and let cool. When cool, add the cheese, eggs, 1/3 cup of the flour, salt and nutmeg. Mix well. Shape the potato mixture into cylinders 2 to 3-inches in diameter. Cut into 3/4-inch slices and dredge in the additional flour.

For the Beef:
Sprinkle the beef generously with the salt and pepper. Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned on the outside and rare on the inside, about 4 minutes per side.

Transfer to a plate and keep warm. Add the mushrooms and garlic to the skillet and increase the heat to high. Cook until the mushrooms begin to turn crispy, about 10 minutes.

Transfer the mushrooms to the plate with the beef. Add the stock and wine to the skillet and cook until the liquid is reduced by half, about 10 minutes. Add the mushrooms to the skillet.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. When hot add the potatoes in a single layer and cook until browned and crispy, about 3 minutes per side.Divide the potatoes among the plates. Arrange the beef on the plates and spoon the mushrooms and sauce over the plate.