Roasted Garlic Stuffed Beef Tenderloin with Western Plaid Hash and Syrah Demi-Glace
(Serves 4)

1 cup Australian syrah
2 cups veal stock, reduced by half (recipe follows)
4 8-ounce beef tenderloin fillets
4 garlic cloves, roasted
1/4 cup olive oil
Kosher salt and cracked black pepper, to taste

1. In a saucepan, add 1/2 cup of wine and bring to a boil.
2. After half of the liquid has evaporated, add veal stock and reduce by 2/3. Keep sauce warm.
3. Make a small slit in the side of each tenderloin with a paring knife and stuff with one large clove of garlic. Set aside.
4. In a hot saute pan, add olive oil.
5. Season fillets by liberally rubbing with salt and pepper into the top and bottom of each steak. Place all 4 steaks in the pan, sear on high for 1 1/2 minutes on each side then place in a 350° oven for 4 minutes for medium-rare to medium.


Hash
4 cups peanut oil
2 russet potatoes
Kosher salt and cracked black pepper, to taste
1/4 cup olive oil
1 cup red pepper, julienned
1/4 cup jalapeño, minced
1 cup red onion, julienned
1 cup green cabbage, julienned
1 cup red cabbage, julienned
6 garlic cloves, roasted

1. In a 4-quart sauce pan, add peanut oil and heat to 325°.
2. On mandolin, or by hand, julienne the potatoes to 1/8-inch strips and rinse in cool water to remove a bit of the starch.
3. When oil reaches 325°, carefully drop potatoes in oil, stirring frequently.
4. Cook for approximately 4 minutes, or until golden brown.
5. Remove potatoes from oil and place in a bowl. Season with salt and pepper.
6. In a large hot iron skillet or flat grill, add 1/4 cup olive oil. Add peppers, cabbage, onions and remainder of garlic.
7. Cook until cabbage is wilted, adding salt and pepper to taste.
8. Add remainder of wine to cabbage mixture and simer.
9. Reserve and keep warm.

To serve
1. Place potatoes in center of plate and add the cabbage on top.
2. Place the tenderloin steaks on top and pour sauce over.

Veal stock
8 pounds veal bones, cut into 2-inch chunks
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped
2 large tomatoes, quartered or 1/2 cup tomato paste
1 teaspoon whole peppercorns
2 bay leaves
2 sprigs fresh thyme
8 garlic cloves, smashed

1. Preheat oven to 450°.
2. Arrange veal bones ina roasting pan, large enough to hold them ina single layer. Roast in the oven unitl dark golden brown, about 1 1/2 hours, turning ot brown on all sides. After one hour, add the remaining ingredients. Transfer the bones nad vegetables to a large stockpot, 10 to 12 quarts.
3. Pour the fast from the roasting pan, and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan. Pour into stockpot with enough additional water to cover the ingredients by three inches. Bring the water to a boil, reduce the heat, and simmer, uncovered, 4 to 6 hours, skkiming the foam as it accumulates on top and adding water as needed to keep the bones and vegetables covered at all times.
4. Strain the liquid into a clean pot, pressing down to extract all the juices. Reduce, over medium heat, until 2 quarts remain.
5. Cool and refrigerate in a covered container up to 3 days, discarding any hardened layer of fat before using or freezing.