Mustard-Crusted Beef Tenderloin with German Potato Salad

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Delectable medallions of beef tenderloin are enhanced by the spicy mustard crust. Served with a warm German potato salad, this is a hearty and satisfying meal.

Ingredients

1 cup breadcrumbs
3 oz. toasted hazelnuts, processed until coarse
2 tbsp. melted butter
2 tbsp. Dijon mustard
2 tbsp. grated horseradish
1 oz. parmesan cheese, grated
1⁄4 cup parsley, chopped
2 tbsp. olive oil
1⁄4 tsp. salt
1⁄4 tsp. black pepper
1 1⁄2 lb. beef tenderloin, sliced into 4-oz. medallions

German Potato Salad:
8 oz. bacon, chopped
1 yellow onion, chopped
2 tbsp. flour
2 tbsp. sugar
1⁄2 tsp. celery seed
1⁄2 tsp. black pepper
2⁄3 cup water
1⁄3 cup apple cider vinegar
2 1⁄2 lb. red potatoes, roasted and cut into 1⁄2-in. dice

Steps

1. In medium bowl, combine all ingredients except beef;
reserve.

2. Grill tenderloin pieces about 6-7 min. per side (or to desired doneness). Spread each medallion with 1-2 tbsp. reserved mustard mixture and broil until golden.

3. Serve with warm German Potato Salad (see recipe) and sauteed greens.

German Potato Salad:

1. In large sauté pan, cook bacon until crisp. Remove pieces with slotted spoon, reserving drippings in pan. Sauté onion in drippings 5 min., until translucent. Whisk in flour to make a roux.

2. Stir sugar, celery seed, and pepper into roux; add water and vinegar and bring to a simmer. Stir until dressing is thickened and smooth; remove from heat.

3. In large bowl, combine bacon and potatoes. Add dressing and toss to mix. Serve warm.

Source: Recipe from Chef Joyce Doughty

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources