Chef Eric Masson serves this at the Saratoga Lake Inn and Bistro in Saratoga Springs, New York.
Wine recommendation: Wines of Chateâuneuf- du-Pape. "The blue cheese is strong, but you get a little sweetness at the end, and the Chateâuneuf-du-Pape is the same," says Masson. "It's smooth and it lingers in the mouth like the blue cheese does. It's got a bite at first and then it lingers."
For the potatoes:
4 Idaho potatoes, cooked, peeled and sliced 1Â¼8-inch thick
1/4 cup milk
1/4 cup heavy cream
Pinch of salt
Pinch of freshly ground black pepper
Pinch of grated nutmeg
1 cup shredded Swiss cheese
For the sauce:
1/2 cup heavy cream
1/4 pound Bleu d'Auvergne, Roquefort or other blue cheese, cut into cubes
For the green beans:
2 tablespoons olive oil
2 garlic cloves, minced
1/2 pound haricots verts
For the tournedos of beef:
4 (8-ounce) tournedos of center-cut beef tenderloin
Salt and freshly ground black pepperto taste
To prepare the potatoes: Preheat the oven to 375Â°F. Layer the potatoes in a 9x9-inch shallow baking dish. Pour the milk and cream over them and sprinkle with salt, pepper and nutmeg. Top with the cheese, spreading it evenly over the surface. Bake for 45 minutes, or until the cheese bubbles and is golden brown. Remove from the oven and keep warm until ready to serve.
To prepare the green beans: Pour the oil into a sauté pan set over medium-high heat and heat until it ripples. Add the garlic and cook, shaking the pan, for about 30 seconds, until slightly softened. Add the beans and toss so that they are coated with oil. Cook, stirring and shaking the pan, for 3 to 4 minutes, or until the beans are tender and crisp. Remove from the heat and keep warm until ready to serve.
To prepare the beef and sauce: Heat the broiler or gas grill to high. Season the tournedos with salt and pepper and place them on a broiler pan, or directly onto the grill. Broil or grill for 5 to 6 minutes per side for medium, or until desired doneness. Remove from the heat and let the meat rest for 5 to 8 minutes.
While the meat is resting, prepare the sauce by pouring the cream into a saucepan and bringing it to a simmer, being careful not to scorch it. Add the cheese and whisk until it is melted and thoroughly combined with the cream. Remove from the heat and keep warm until ready to serve.
When you are ready to serve, divide the beans and potatoes equally between four dinner plates. Place 1 piece of meat on each plate. Pour a generous portion of sauce over the meat and serve.