Recipe: Alberta Beef Tenderloin with Portobello Duxelle and Blueberry-Ice Wine Demi-Glace
Main Dishes - Beef and Other MeatsALBERTA BEEF TENDERLOIN WITH PORTOBELLO DUXELLE
AND BLUEBERRY ICE WINE DEMI-GLACE
2 3/4 lbs. beef tenderloin
cracked black pepper to taste
vegetable oil
salt to taste
Portobello Duxelle (recipe follows)
Blueberry-Ice Wine Demi-Glace (recipe follows)
Preheat oven to 450 degrees F.
Clean and trim the tenderloin to remove any fat or silver skin and slice into 6 fillets (approximately 7 ounces each). Make an incision in the middle of the fillet for stuffing. Season both sides of each fillet with pepper and stuff with Portobello Duxelle.
In a large skillet over medium-high heat, heat oil to just smoking, season fillets with salt, and sear, about 1 to 2 minutes per side.
Place on a baking sheet and in to a 450 degree F oven to finish (measure an internal temperature of 135 degrees F for rare, 160 degrees F for medium), about 10 minutes.
PORTOBELLO DUXELLE
2 Tbsp. butter
10 oz. fresh portobello mushrooms, medium diced
3 cloves garlic, peeled, fine diced
1/3 cup onion, peeled, fine diced
1/4 cup white wine
salt and pepper
In a heavy-bottomed fry pan over medium heat, melt butter and add the mushrooms, garlic, and onion to saute until tender, about 5 minutes.
Add white wine and continue to cook, stirring occasionally, until mixture is almost dry, about 5 minutes. Season with salt and pepper, remove from heat and allow to cool slightly.
BLUEBERRY-ICE WINE DEMI-GLACE
2 small garlic cloves, roasted, pureed
1/2 tsp. butter
1 1/2 oz. shallots, fine-diced
4 tsp. Canadian ice wine
2/3 cup demi-glace
3 oz. fresh blueberries
salt and pepper
Peel and roast garlic in a 400 degree F oven until soft, about 5 minutes.
In a 1-quart saucepan over medium heat, melt butter and saute shallots.
Puree roasted garlic and add to shallots. Add the ice wine, stir, and cook 1 minute.
Add demi-glace and continue to simmer for 10-15 minutes.* During last 5 minutes, add blueberries, bring sauce to a boil, season to taste, and remove from heat. Serve Immediately.
TO ASSEMBLE:
Arrange beef tenderloin using Blueberry-Ice Wind Demi-Glace as noted below, and accompany with Steamed Asparagus with Sauteed Garlic Cherry Tomatoes and Roasted Cracked Pepper Red Baby Tomatoes.
*Note: Recommended consistency of Blueberry-Ice Wine Demi-Glace is that of au jus, in which case it is to be ladled over the tenderloin. If simmered to a consistency of gravy, serve under the tenderloin.
Source: From the Dining Car by James D. Porterfield
AND BLUEBERRY ICE WINE DEMI-GLACE
2 3/4 lbs. beef tenderloin
cracked black pepper to taste
vegetable oil
salt to taste
Portobello Duxelle (recipe follows)
Blueberry-Ice Wine Demi-Glace (recipe follows)
Preheat oven to 450 degrees F.
Clean and trim the tenderloin to remove any fat or silver skin and slice into 6 fillets (approximately 7 ounces each). Make an incision in the middle of the fillet for stuffing. Season both sides of each fillet with pepper and stuff with Portobello Duxelle.
In a large skillet over medium-high heat, heat oil to just smoking, season fillets with salt, and sear, about 1 to 2 minutes per side.
Place on a baking sheet and in to a 450 degree F oven to finish (measure an internal temperature of 135 degrees F for rare, 160 degrees F for medium), about 10 minutes.
PORTOBELLO DUXELLE
2 Tbsp. butter
10 oz. fresh portobello mushrooms, medium diced
3 cloves garlic, peeled, fine diced
1/3 cup onion, peeled, fine diced
1/4 cup white wine
salt and pepper
In a heavy-bottomed fry pan over medium heat, melt butter and add the mushrooms, garlic, and onion to saute until tender, about 5 minutes.
Add white wine and continue to cook, stirring occasionally, until mixture is almost dry, about 5 minutes. Season with salt and pepper, remove from heat and allow to cool slightly.
BLUEBERRY-ICE WINE DEMI-GLACE
2 small garlic cloves, roasted, pureed
1/2 tsp. butter
1 1/2 oz. shallots, fine-diced
4 tsp. Canadian ice wine
2/3 cup demi-glace
3 oz. fresh blueberries
salt and pepper
Peel and roast garlic in a 400 degree F oven until soft, about 5 minutes.
In a 1-quart saucepan over medium heat, melt butter and saute shallots.
Puree roasted garlic and add to shallots. Add the ice wine, stir, and cook 1 minute.
Add demi-glace and continue to simmer for 10-15 minutes.* During last 5 minutes, add blueberries, bring sauce to a boil, season to taste, and remove from heat. Serve Immediately.
TO ASSEMBLE:
Arrange beef tenderloin using Blueberry-Ice Wind Demi-Glace as noted below, and accompany with Steamed Asparagus with Sauteed Garlic Cherry Tomatoes and Roasted Cracked Pepper Red Baby Tomatoes.
*Note: Recommended consistency of Blueberry-Ice Wine Demi-Glace is that of au jus, in which case it is to be ladled over the tenderloin. If simmered to a consistency of gravy, serve under the tenderloin.
Source: From the Dining Car by James D. Porterfield
MsgID: 3142950
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Valentine's Day Recipes (22+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Valentine's Day Recipes (22+)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (22)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Mediterranean Microwave Meat Loaf (using ground beef and Italian sausage)
- All-American Pot Roast with Noodles
- Koreatown Rib Eyes with Sweet Sesame Marinade (Soot Bull Jeep - Los Angeles, Cal
- Crock Pot Pepper Steak
- Zucchini Lasagna (without noodles, using ground beef)
- Barbecue Beef on Corn Muffins
- Grilled Steak Marinated in Citrus (Palomilla)
- Western Wrangler Spuds
- Italian Beef (crock pot)
- Mild Meatloaf (using crushed tomatoes and egg whites)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute