Infused dishes are alway fun, but sometimes you really have to experiment to get them right; here’s one we’ve done a few times. There’s a couple keys to making this right.. If you like Asian flavors, cream sauces and red meat, then we have a winner!
THE SAUCE (Serves 6)
- 3 Cups Heavy Whipping Cream (did you know this is healthier for you than half n half…?)
- 1 ½ Cups dry Sherry.
- 1 ½ Cups unsalted Butter.
- 2 Tablespoons finely minced ginger.
- 6 Tablespoons Soy sauce.
- 5 Tablespoons Dark Sesame oil.
- 4 Tablespoons White Truffle Oil.
- 1 Teaspoon Asian chile sauce (your choice – we use Sriracha)
- 18 oz fresh Shiitake mushrooms
- 1 package sliced Baby Bella mushrooms
- 1 package of large sliced Portobella mushroom caps (set aside) You really can’t have too many mushrooms…
*** You will also need Quinoa or Couscous as the base layer of this dish.
Beef Tenderloin cut into small filets – seasoned to your liking. We used sea salt and cracked peppercorns.
First thing is First. Wine. Get drinking; it always inspires the creative process 🙂 These are all staff selections from South Lyndale Liquors. SheBang made it to the list again.
Wash your shrooms. I can’t stress this enough.. Mushrooms grow in a very fertile environment. I think you know what I mean… Always wash your fresh fungai vegetable thoroughly. We also de-stemmed our Shiitake shrooms and trimmed the end off that would have been in the ground. If you learn nothing more from this recipe.. clean your mushrooms.
Clarify your butter in a large sauce pan on medium-low.
Mix the rest of the sauce ingredients into a mixing bowl.
Heavy Whipping Cream, Dry Sherry, Finely minced ginger, Soy sauce, Sesame oil, Grated orange zest, and your asian chile sauce of choice.
Drizzle your Sriracha drops all over to make festive patterns. You’ll notice you have a cool emulsion, as these ingredients naturally propel from each other.
Season your meat.
Seer your shrooms in in the medium-heat butter. This step can go one of two directions.. You can let the mushrooms cook and soak up the butter for a spongier, softer texture OR you can flash them on higher heat briefly and move to the next step, for a crisper texture.
Grille your steaks. At this point, you want to make sure your grille, or broiler, or however you want to cook your meat.. is to temperature and ready to rock. We had our grille outside, heating up for quite some time, as we cooked this meal in -30 degree temps. Consistent heat was a challenge…. Thank goodness for iPhone LED lights to help us see 🙂
The tin foil wrap to the left of the meat is Asparagus. It paired nicely with this meal.
Marry your sauce and the rest of the shrooms together. Reserve 6-8 long Portobello slices for garnish later.
Notice – we seared the Shiitake mushrooms in butter to blend the flavors really well, then poured the portobellos over the top and immediately added our sauce to retain the crispy snap of the mushrooms after it’s boiled.
Remember.. this is an emulsion. You must bring this to a boil and monitor it like a reduction. It will break if you are not careful. Raise the heat up to medium-high and stir frequently.
Garnish your Creamy, Asian Emulsion with some reserved Portobello slices for your guests’ pleasure.
Your Couscous or Quinoa should be done and fluffing. Your tenderloins and asparagus should be coming off the grille. You’re good and libated from the selection of wines for the evening.. now it is time to eat.
Layer your grilled tenderloin on top of the Quinoa, pour your sauce all over it and garnish with a Portobello slice on top. Asparagus goes on the side. Hopefully you will have wiped your presentation dish, unlike the one we have below here..
Lastly, your Wine / Entree pairings…
1. MAS BELLES EAUX LANGUEDOC
Wine Advocate: 91
“Peat, blond tobacco, rosemary, kirsch, plum paste, and black raspberry preserves on the nose of Mas Belles Eaux’s 2008 Languedoc Les Coteaux presage – a comparable complexity on a firm but juicy palate suffused with a mixture of salt, iodine, crushed stone, cherry pit, rosemary oil, and smoky black tea, all reflecting the sort of diversity and pronounced mineral nature of flavors from Caux soils.
The resinous aspect of the finish here doesn’t obscure the purity of berry fruit or keep the wine from delivering energy and genuine refreshment – on the contrary, it’s part of the invigoration. I suspect that this outstanding value will continue on to reward attention for at least 3-4 more years.”
*** It’s $17.99 at South Lyndale Liquors. Buy it HERE.
2. Mas de Gourgonnier – Vins AOC Les Baux de Provence
Owing to the unrivaled location and because of the long family tradition, Nicolas Cartier and his sons, Luc and Frederi, have developed the production of excellent red and rosé wine, awarding them the A.O.C. Les Baux de Provence (Protected Designation of Origin). They also produce a subtle, fresh, fruity white wine and a delightful olive oil.
The Mas of Gourgonnier uses biological farming methods, following the “Nature and Progress ” laws which forbid any use of chemical fertilizer, weed killer and insecticide. The process is completely organic and grapes are picked by hand.
*** It’s a tasty red wine, loaded with tons of character and can be had for $16.99 at South Lyndale Liquors HERE.
Or stop by and see us!