Roasted Beef Tenderloin With Fire Roasted Tomato Salsa And Potato Cheese Galette Recipe

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Wolfgang Puck on Food Network


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1/2 cup chopped basil

Salt and freshly ground black pepper

2 cups mixed greens

2 chipotle chiles, reconstituted

2 ounces fresh goat cheese

5 Roma tomatoes

2 ounces shredded mozzarella

2 tablespoons olive oil

2 teaspoons salt

1 pound baking potato, peeled and cut into very thin rounds

1/4 cup balsamic vinegar

Olive oil, for searing

Potato Cheese Galette, recipe follows

1/2 cup fresh lime juice

1 tablespoon coriander, toasted and crushed


1/4 cup minced garlic

2 1/2 pounds beef tenderloin, trimmed

2 teaspoons sugar

Tomato Salsa, recipe follows

1 cup olive oil

1/2 teaspoon freshly cracked black pepper

1/4 cup clarified butter

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