1/2 cup grapeseed oil, divided
1 large red onion, diced
2 cloves chopped garlic
1/2 pound fresh corn kernels, about 2 ears** see Cook's note
1 pound diced potatoes - about 4 medium potatoes (place diced potatoes on paper toweling to absorb moisture)
1 tomato, diced, centers removed
1/4 cup chopped fresh chives
3 ounces goat cheese or herb cheese (Recommended: Boursin)
3 tablespoons grapeseed oil
1 tablespoon (1 to 2 cloves) chopped garlic
2 finely diced shallots, or 1 white onion, finely diced
Any meat trimmings you may have from the beef (see beef ingredient below)
1/2 (750 milliliter) bottle port wine
1 cup strong beef stock or demi-glace
1 tablespoon freshly chopped thyme leaves
1 tablespoon freshly chopped rosemary leaves
1 stick (1/2 cup) unsalted butter
6 (4-ounce) beef tenderloins, trimmed, trimmings reserved
6 ounces blue cheese
3/4 cup bread crumbs
1/8 cup grapeseed oil
Do not use canned corn - it becomes gummy. Use frozen fresh corn.
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