- 4 (4 oz) tenderloin medallions
- 4 - 1/2 in thick x 2” diameter sweet potato slices with skin
- Vegetable oil as needed
- ¾ cup diced pre cooked Andouille sausage (approx 4 oz)
- ¼ cup chopped green onions
- 1 large shallot minced (2 tablespoons)
- 6 tablespoons brandy
- 1 heaping tablespoon Silver Spring™ Honey Mustard
- ¾ cup fresh squeezed orange juice
- 2 cups heavy cream (40% or more fat)
- 2 teaspoon s seasoning blend (recipe follows)
- 4 (1 tablespoon) cubes chilled butter
- Seasoning Blend (Mix well and store in an airtight container)
- 1 tablespoon Spanish Paprika
- 2 teaspoons kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon white pepper
- ½ teaspoon ground black pepper
Place sweet potato slices on a sheet pan. Coat with vegetable oil and season with season blend. Bake in a preheated 450 degree oven for 10 minutes, turn over, and bake an additional 10 minutes. Set aside in warm area. Heat a 6-inch sauté pan over medium heat, add Andouille sausage and brown. Add orange juice and shallots; reduce until liquid almost evaporated. Add brandy and flame. Add cream and okra. Reduce to nappe (coat spoon). Add green onions, seasoning blend, and mustard; reduce slightly. Add butter 1 piece at a time until incorporated. Cover and set aside.
Coat tenderloin medallions with vegetable oil; liberally season with seasoning mix on both sides. Heat 10-inch non-stick pan over medium-high heat until smoking. Quickly sear tenderloin medallions on all sides. Place steaks in a preheated 450 degree oven for 2-3 minutes or until medium-rare. Remove steaks from oven, place on cool platter, let rest 6 minutes.
To plate dish, place roasted sweet potato slice on plate. Cut tenderloin half on bias and arrange on sweet potato. Place sauce on plate with your favorite vegetable accompaniment.
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Recipe courtesy Recipe Courtesy of Chef Casey Anderson, Eau Claire Golf & Country Club