Wild Mushroom Stuffed Beef Tenderloin, Red Wine Shallot Confit Baby Tomato and Mozzarella Tower, Glazed Baby Carrots, Bordelaise Sauce
From the demo: Spring Fine Dining
Courtesy of Chef Vincent Cachot
Serves 4
Main Ingredients:
4 each – 6 oz. Stuffed Beef Tenderloin Filet (see recipe below)
12 each – Baby Carrots
1 recipe – Red Wine Shallot Confit (see recipe below)
1 recipe – Baby Tomato and Mozzarella Tower (see recipe below)
4 each – Fried Basil Leaves
Wild Mushroom Stuffed Beef Tenderloin
6 oz. – Oyster Mushroom, Shiitake, Cremini, Portobello Mushroom, cleaned, chopped
¼ cup – White Wine
1 tsp – Garlic, chopped
2 tsp – Dijon Mustard
1 tbls – Chives, chopped
¼ cup – Panko Breadcrumb
1 tbls – Extra Virgin Olive Oil
1 tsp – Truffle Oil
To taste – Salt and Pepper
Preparation: In sauté pan over medium heat, add extra virgin olive oil. Once hot, add mushrooms, garlic and cook for 4-5 minutes. Deglaze with white wine and reduce until all moisture from pan is gone. Remove from heat. Add mustard, breadcrumbs, truffle oil and chives. Cool. To prepare beef tenderloin – with a paring knife or hand steel make a hole in the center of the beef and open the hole with your fingers until about ¾”-1” diameter opening in the center. Stuff beef with mushroom mix. Reserve
Red Wine Shallot Confit:
6 each – Shallots, finely chopped
1 oz – Fresh butter
¾ cup – Port Wine
¼ cup – Red Wine
Preparation: Sauté shallot with butter until translucent. Add both wines and bring to a simmer. Reduce slowly over low heat until almost all wine is reduced. Keep warm and reserve.
Baby Tomato and Mozzarella Tower:
4 each – Red Pear Tomato, cut into halves
4 each – Yellow Pear Tomato, cut into halves
4 each – Fresh Mozzarella Bocconcini, cut into halves
As needed – Extra Virgin Olive Oil
As needed – Salt and Pepper
Preparation: Layer each half of the above items, alternating in color. Drizzle with olive oil and season. Keep cool and reserve.
Bordelaise Sauce:
1 each – Shallot
½ cup – Red Wine
1 Cup – Demi Glace
Preparation: In a saucepan, combine shallot and red wine. Reduce by 75% then add demi glace. Reduce slightly until nappé. Adjust seasoning with salt and pepper. Keep hot and reserve.
To finish the dish:
In large sauté pan, add a little olive oil. Season both sides of beef with salt and pepper. Sear on hot heat until nice caramelize color is achieved, turn over and finish in a 350ºF oven until desired doneness. For the carrots – in a small sauce pan add a little water, a few pinches of sugar and a pinch of salt. Add carrots to pan and cook over medium heat until carrots are tender. Plate dish accordingly with all reserved components (tomato mozzarella tower, shallot confit, and bordelaise sauce). Garnish tomato mozzarella tower with fried basil.
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