Peachtree & Ward Catering

Filet Tower

INGREDIENTS:

1 each

5lb. tenderloin of beef

15 lb.

Yukon Gold potatoes, peeled

2 tbsp

Cider vinegar

1 cup

Beet oil

1 1/2 cups

Horseradish Mayonnaise

50 each

Beet chips

1/2 cup

Sherry wine vinaigrette

PREPARATION:

Clean and sear whole tenderloin of beef. Roast beef until medium rare. Cool and then slice about an eighth inch thick. Slice potatoes about 1/4 inch thick. Cook potatoes in salted, boiling water until done. Drain. While hot, sprinkle with a small amount of cider vinegar, salt and pepper. Cool.

PRESENTATION:

Dress potatoes with sherry wine vinaigrette. Taste and season. Arrange one layer of potatoes on a platter, keeping an half inch space between each potato. Next, lay approximately 1.5 ounces of roasted, sliced filet on top of all the potatoes. Top all the beef stacks with a second potato. Garnish potato/filet stacks with a dollop of horseradish mayonnaise. Prop a beet chip in the mayonnaise and surround the stacks with drops of beet oil.

Be sure to visit peachtreevenues.com for detailed information

PÊCHE

Cool like Soho. Ultimately flexible. A space for whatever. This industrial-chic restored textile mill in East Falls is super-stylish with its oversized windows, lofty ceilings and outdoor terrace. Perfect for weddings, galas, bar/bat mitzvahs or expos, it’s just a short drive from Center City or the Main Line.

POMME

Not a mansion, not a house yet somehow the best of both- this converted Main Line clubhouse in Radnor, PA is secluded yet only a half-mile from the intersections of routes 30 and 476. Its open floor plan looks out over trees, streams and a pond. The event space accommodates 200 with a dance floor, indoors. No tenting necessary for dinner and dancing, although lovely to use for cocktails by the woodland stream after a ceremony under a canopy of green.

Filet Tower

INGREDIENTS:

PREPARATION:

Venues: PECHE & POMME