Preheat the oven to 400 degrees F. Season the fillet with olive oil, salt and cracked black pepper. Make six small slits in the tenderloin. Stuff each slit with a clove of garlic. In a large saute pan, over high heat, sear the fillet for 2 minutes on each side. Remove from the pan and place in the oven. Roast for 15 to 20 minutes for medium rare. Remove from the oven and rest for 5 to 10 minutes before slicing. In a saute pan, over medium heat, melt 1 tablespoon of the butter. Add the onions. Season with salt and pepper. Cook the onions until caramelized, about 10 to 12 minutes, stirring occasionally. Remove from the heat and set aside. Using a box grater, grate the potatoes. Season the potatoes with salt and pepper. In a medium nonstick pan, over medium heat, melt 2 tablespoons of the butter. Add half of the grated potatoes and press firmly into the pan, covering the entire area of the pan. Cook the potatoes until golden brown, about 3 to 4 minutes. Using a long metal spatula, flip over the potato cake and continue to cook until golden and crispy. Remove the potato cake and place on a parchment or waxed paper lined baking sheet. In the same pan, melt the remaining butter. Repeat the process with the remaining potatoes. Spoon the caramelized onions over one of the potato cakes. Spread the cheese over the onions. Top the cheese with the crispy bacon and chives. Place the other potato cake on top of the bacon and place in the oven. Cook for about 4 minutes or until the potato is crispy and the cheese starts to melt. Remove from the oven and cut the potato cake into fourths. Carve the fillet into individual slices. To serve, place a wedge of the potato cake in the center of each plate. Arrange the beef slices on top of each potato wedge. Spoon the Bordelaise sauce around the potatoes. Drizzle each plate with the Maytag Blue Sabayon and garnish with parsley.
Yield: 4 servings