Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------THE SAUCE------------------------------
1 c Basil 2 tb Basalmic vinegar
1 1/2 c Scallion greens White pepper
2 c Butterleaf lettuce, shredded Coarse salt
1/2 c Olive oil

---------------------THE POTATO PANCAKE--------------------------
3 lb Potatoes, peeled Salt
White pepper 1 tb Olive oil, extra virgin

-----------------------THE TENDERLOIN----------------------------
4 ea Tenderloin steaks *1 White pepper
1/4 c Olive oil, extra virgin Coarse salt

------------------------THE DESSERT-----------------------------

--------------------------CARAMEL-------------------------------
2 lb Granny Smith Apples *2 3/4 c Butter
Lemon juice 1/4 c Sugar

---------------------------PASTRY--------------------------------
3/4 c All purpose flour 1 ts Sugar
1/4 c Cake flour 1 Egg
6 c Chilled unsalted butter ds Salt

Sauce:

Place Basil, Scallion greens, 1/2 c. Extra Virgin olive oil, and
vinegar in blender with 1 -2 twists of white pepper from pepper
grinder and a pinch of coarse salt. Blend about 2 minutes, until the
ingredients are fully combined and the mixture is smooth and satiny.
Pour into gravy boat.

Grate potatoes add pepper and salt to season and stir. Place 1 T oz
olive oil in skillet at medium high heat. When hot spread potatoes
evenly in pan and cook for 1 minute. Using spatula turn and cook on
second side 1 minute. Transfer skillet to oven and cook at 400F. for
6-8 minutes or until golden brown.

Tenderloin:

*1 steaks cut 1 1/2 inch thick and trimmed to uniform size

Salt and pepper both sides of steak and place in hot pan with 1/4 cup
olive oil over medium high heat. Sear on both sides. spoon hot oil
over top and cook 2 minutes per side (RARE-MRARE I believe).

Remove potato pancakes from oven and place in middle of serving plate.
Place filet on top of pancake and spoon green sauce on top of steak.
The Tart:

*2 pared, quartered and cored, tossed in lemon juice

Place butter and sugar in saucepan over med hi heat. Stir and cook
till mixture turns to a caramel color. Lower heat and place each
apple slice firmly into caramel. Layer until apples reach almost to
the top of the pan.

Pastry:

Combine pastry ingredients and chill 1 hour.

Place pastry dough on lightly floured surface and roll to match top
of pan where apples are. Place pastry on top of layered apples,
sealing pastry. Cook in 425 F. oven 45 - 60 minutes or until golden
brown. Invert on serving platter. Serve with garnish of fresh
strawberries, Kiwi fruit and apple wedges. (Kiwi and strawberries
sliced.) Serve with Vanilla Ice cream or top with Caramel sauce.

This came off one of the cooking shows. I had to write fast to get
this one..

**JJ** 102495.1725
Submitted By JJ JUDKINS On 10-25-95

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