Makes 6 servings.
- 3 lb. filet tenderloin
- 1 tsp. thyme, chopped
- 3 Tbsp. shallot, minced
- 1 pint beef stock
- 3 lb. potatoes, peeled & sliced
- 1 pint heavy cream
- 1 pint milk
- 1-1/2 cup (6 oz.) El Cortijo® Manchego cheese, grated
- 2 bay leaf
- 1 bunch red Swiss chard, steams removed & chopped
- 2 slices bacon, uncooked
- 1 tsp. garlic, chopped
- 1 tsp. rosemary, chopped
- Grapeseed oil
- Salt and pepper, to taste
Preheat oven to 375° F.
Bring the milk and heavy cream to a boil, add the potatoes and simmer until the potatoes are cooked. Remove the bay leaves and drain, put aside the cream/milk mixture. Season with salt and pepper. Layer the potatoes into a baking dish, alternating the layers of grated Manchego cheese. Add 2 cups of the cream/milk mixture. Top with the remaining Manchego cheese and place into the oven until the potatoes are golden brown (about 20 minutes).
Heat a large sauté pan with the olive oil over medium-high heat. Season with the filet with salt, pepper, and thyme. Sear the filet on all sides until golden brown. Place the filet on a roasting rack and put in the middle rack of the oven until the internal temperature reaches 120° F (about 20 - 25 minutes). Remove and wait about 10 minutes before slicing.
While the filet roasts, deglaze the same sauté pan by adding the shallots. Once brown, add the beef stock and let simmer for 10 minutes. Add salt and pepper to taste. Strain the sauce into a small pot to keep warm.
With a new pan, heat the bacon until crispy. Add the garlic and chard. Add 1 cup of water to wilt the chard. Season with salt and pepper to taste.
To serve, cut the potatoes to bite-sized portions. Add some chard with bacon and top with a 8-oz slice filet. Drizzle with a small amount of the cream/milk mixture that is left over. Sprinkle with chopped rosemary.