Oh my gosh. This meal was a monster and a masterpiece. I don't often go to such great lengths for a quiet weeknight evening supper but when I was looking through the latest Tupelo Honey Cafe cookbook, this recipe called my name.
The first step was making a beef broth gravy, which was itself just an ingredient in a long-simmering Madeira vegetable sauce. I also prepared a homemade Bernaise sauce. And the homemade mashed potatoes were jazzed up with some of the Madeira vegetables and goat cheese. And it's all topped with crispy Vidalia onion rings. Somewhere in there is a delicious cut of beef tenderloin. Yep. A weeknight feast.
"Beef Tenderloin with Bernaise & Madeira Sauces and Madeira Vegetable & Goat Cheese Mashed Potatoes," by Elisabeth Sims with Chef Brian Sonoskus. In Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains. Kansas City: Andrews McMeel Publishing (2014), p. 156-158.
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