Mushroom Tenderloin Cubes

Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015

Mushroom Tenderloin Cubes

• 1½ lbs beef tenderloin or Striploin grilling steak
• 2 tbsp brandy
• 2 cups small white mushrooms
• 1 cup fresh porcini mushrooms, sliced
• ½ tsp each salt & pepper
• 3 tbsp butter
• 1 tsp chopped fresh thyme (or ¼ tsp dried)
• 2 tsp soy sauce
• ¼ tsp granulated sugar1 tbsp chopped fresh chives

 Cut beef into 1 inch cubes; place in bowl.  Mix in half of the brandy; let stand for 10 minutes.  Trim stems off white mushrooms, set mushrooms aside.

 In a shallow dish, salt & pepper.  Drain beef, coat a few pieces at a time in salt & pepper.

In a large skillet over medium high heat, melt 1 tbsp of the butter.  In 2 batches, sear beef cubes on all sides, about 1 minute per batch.  Transfer to plate.  Wipe out pan.

In the same pan over medium heat, melt remaining butter, cook stemmed mushrooms and thyme, stirring, for 3 minutes.  Add soy sauce, sugar and remaining brandy; cook, stirring, until mushrooms are glazed and no liquid remains, about 30 seconds.  Let cool.  In the same pan melt the last tbsp butter and sauté porcini mushrooms until tender 2 – 3 minutes.  Stuff each mushroom cap with a little of the porcini.

For each piece, thread 1 mushroom and 1 beef cube onto a toothpick, or small skewer.  Place on rimmed baking sheet.  You can make this ahead and wrap in plastic wrap and refrigerate for up to 8 hours.

Bake in 450F oven until heated through, about 5 minutes.  Transfer to a serving dish and garnish with chives.

Tenderloin with Sun Dried Tomato Chimichurri, Herb Oven Roasted Potatoes & Spicy Rapini

Chef Mike Brown, Jan 12, 2015 – De Lucas

Tenderloin with Sun Dried Tomato Chimichurri, Herb Oven Roasted Potatoes & Spicy Rapini

• 25 ea 6 oz beef tenderloins
• 16 ea garlic cloves
• 20 ea sun dried tomatoes
• 4 cups Italian parsley-washed
• 3 ea lemons-zested and juiced
• 3 cups extra virgin olive oil
• 1.5 cups red wine vinegar
• 4 tbsp chili flakes
• 1 cup fresh oregano

Potatoes:

• 12 lbs red potatoes-washed
• 2 tbsp rosemary -chopped
• 2 tbsp thyme- chopped
• 3 ea garlic cloves- chopped
• 1/2 cup extra virgin olive oil
• TT salt and pepper

Rapinni:

• 7 bundles rapinni
• ¾ cup extra virgin olive oil
• 4 ea garlic cloves- chopped
• 3 tbsp chili flakes
• TT salt

Start with the chimichurri. Place your sun dried tomatoes on a cutting board and chop into small pieces then place them with all other ingredients into a food processor and blend till evenly mixed.

Take 3/4 of the mixture and rub all over the steaks. Cover tightly with plastic wrap and refrigerate for 1 hr 30 min once we are ready to cook pull out 15 min earlier to allow to come up to room temperature. Just before you start to cook season with salt and pepper grill on both sides and place onto a sheet pan bake in 400f oven for 5 min on one side and 3 to 5 min on the other side depending on your desired temperature. Let rest for 5 to 8 min with tin foil covering meat garnish with rest of chimichurri

For the potatoes cut them into wedges and place in cold water for 30 min, once you are ready to cook them remove from water and place into an extra large bowl.  Add your herbs, garlic, olive oil and salt and pepper toss till it is well coated.

Place on to baking sheet and bake in 400f over for 45 min till they are golden brown turning the pan once around the halfway mark with a large pot of water on the stove on high heat, let it come to a boil, season with salt and add your trimmed rapinni let cook for 5 to 10 min then drain and place in Iarge frying pan with olive oil, chilies and garlic.  Cook for 5 min tossing frequently. Season with salt and pepper.

Boeuf a la Facille

Chef Melissa Makarenko - Resto Gare September 8, 2014

Boeuf a la facille

• 8 abbey carrots, peeled
• 8 turnips, peeled and cut if needed.
• 2 leeks, white only washed and cut on a long bias.
• 1/2 onion, stubbed with cloves
• 1 bouquet garni
• 3 l of red wine
• Salt and pepper
• 1/2 cup/112 g cornice ones
• 1/2 cup/ 112 g Dijon mustard

1) put all vegetable, wine, herbs and seasoning in a pot and 2 to 3 l of water until all vegetables are cover by the water. Bring to a boil and reduce to a slow simmer. 

Place the beef and cook for 20 min or until the internal temperature is 110 F. 

Remove and allow to rest.

2) Bring the liquid back to a hard simmer skimming occasionally and cook the vegetables until tender. Serve with garnish of cornichons and Dijon.

Garlicky park green beans serves 4 

• 1 lbs fresh green beans, de stemmed
• 2 Tbsp unsalted butter
• 2 cloves , garlic minced
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 Tbsp grated parm

1) using a steamer pot, steam the beans for 6-8 minutes Or until the are tender but not fully cooked. Remove and cool in an ice bath

2) Melt the butter on medium heat in a large skillet and the garlic and cook for 1-2 minutes.

3) Add the beans and toss to evenly coat with the butter and sauté for 5 minutes.  Season to taste

4) Plate and sprinkle with the cheese.

 Pommes fondant

• 4 large potatoes scrubbed
• 2 Tbsp duck fat
• 1/2 cup / 110 ml light chicken stock
• 2 cloves of gRlic thin sliced
• 1 sprig of thyme plus a generous pinch for garnishing
• Salt and pepper as needed.

1) cut each potatoe to desired presentation look. We will be turning them for this menu. Foot ball shaped with six sides place ing each one in water.

2) Remove from water and pat dry with paper towel. Heat a sauté pan over high heat and add the duck fat. When hot add the potatoes and cook for 4-5 min, tossing occasionally until golden brown. Remove the pan from heat and add the chicken stock garlic sprig of thyme and bring to a boil cook for 2 min reduce the heat and simmer for 12 min or until the potatoes are tender . Bring back to a boil to reduce and season and sprinkle with the thyme leaves

Horseradish bechamel

• 60 g of butter, unsalted
• 50g onion, diced
• 60 g flour
• 1 l milk, scaled
• 125 ml heavy cream
• 3 dash l&p
• 3 dash of srirach
• Horseradish 
• S&p 
• 2 bay leaves

1) melt the butter add the onions, bay leaves and sauté until translucent.

2) Add flour and form a roux, cook for 2-3 min

3) Add the scaled milk and cook for 20 min

4) Strain and add the horseradish, cream and season. 

prairie maki (beef tenderloin with wild rice)

prairie maki (beef tenderloin with wild rice)

beef tenderloin, thinly sliced

season

• wild rice, cooked
• mayonaise
• horseradish
• green onion
• sprouts
• cashews, finely chopped (optional)
• beets, cooked, thinly sliced and pickled in vinegar
• beef jus

Slice beef and arrange on parchment. roll out thin

Combine wild rice, mayo, green onion, some horseradish 

Arrange a long tube of rice along center of beef

Roll beef around rice, arrange sprouts at end,

Cut like for sushi

Serve sushi style, with horseradish for wasabi, 

Beets for ginger and beef jus for soy sauce