Meet The Chefs Recipes

Recipes

Beef Tenderloin with Sweet Potato Batons, Sunburst Squash with a Mushroom Duxelle and a Wild Mushroom Sherry-Cream Sauce

As Seen on WCBI's Live @ Five!

Sauce:
Olive oil - 3 Tblsp
Crimini mushroom - 1/2 lb
Shitake mushroom - 1/2 lb
Oyster mushroom - 1/4 lb
Shallots minced - 1 Tblsp
Garlic minced - 1/2 tsp
Heavy Cream - 1 cup
Sherry - 1/4 cup
Butter - 1/4 cup
Salt and pepper - as needed
Beef stock (broth or consomm�) - 1/4 cup

Method:
Saute sliced mushrooms in olive oil. Add shallots and garlic and continue to saute for 2 minutes.
Deglaze pan with sherry. Reduce by half.
Add beef stock and reduce by half.
Add heavy cream and reduce until desired consistency.
Season with salt and pepper.

Potatoes
Sweet Potatoes - 4 each
Russett Potato - 4 each
Kosher Salt - as needed
Fresh thyme - 2 Tsp
Ground Black Pepper- as needed
Olive oil - 1/2 cup

Method:
Cut potatoes into rectangles (batons) that look like large matchsticks. 3" x 1" x 1"
In a pot of heavy simmering salted water, cook potatoes for approximately 12 minutes.
Place a cookie tray or sheet pan in a 400 degree oven.
Remove potatoes from water and strain.
Place olive oil on hot cookie tray and then place potatoes on tray.
Season with salt, pepper and fresh tyme.
Shake and rotate potatoes until they are browned on all sides and cooked throughout (approx. 25 minutes)

Filet Mignon
Filet Mignon - 4 each
Pink Peppercorns - 1 oz
Black Peppercorn - 1/4 oz
Salt - as needed
Butter - 1 Tblsp
Olive oil - 2 Tblsp

Method:
Crush peppercorns with coffee grinder, mortar and pestle or knife.
Season filet of beef with kosher salt and then coat sides with peppercorn mix.
Heat oil and butter in a saute pan over medium-high heat.
When bubbles subside - sear filet until dark brown and both sides and cooked to rare.

Sunburst squash and mushroom duxelles
Sunburst or patty pan squash - 12 each
Button mushrooms - 2 cups
White breadcrumbs - 1/2 cup
Shallots minced - 1tsp
Garlic minced - 1/2 tsp
Thyme - 1/2 tsp
Butter - 2 Tblsp
Salt and pepper - as needed

Method:
Cook squash in oven at 350 degrees for 25 minutes or until cooked al dente
Finely chop mushrooms.
Cook mushrooms in a saute pan over medium heat. Add shallots, garlic and thyme and continue cooking about 2 minutes. Add in breadcrumbs and continue mixing. Turn off heat. Mixture should be very dry. Season with salt and pepper
Cut top off of squash, remove some of the insides (like a pumpkin) and spoon or pipe mushroom mixture inside.

Crispy onions
Yellow onions sliced thin - 2 each
Paprika - 2 Tblsp
Cayenne -1/2 tsp
Flour - 1/2 cup

Method:
Place all ingredients in a plastic bag and shake until onions are coated
Fry onions in 365 degree oil until golden brown.
Season with salt and reserve

Presentation:
Build a pagoda type structure in the middle of the place with alternating sweet and russet potatoes.
Place filet on top of potatoes.
Drizzle sauce and mushrooms around the structure and over the filet.
Place three sunburst squash around plate.
Garnish with crispy onions and thyme.


		Meet The Chefs Recipes Recipes Beef Tenderloin with Sweet Potato Batons, Sunburst Squash with a Mushroom Duxelle and a Wild Mushroom Sherry-Cream Sauce As Seen on WCBI's Live @ Five! Sauce: Olive oil - 3 Tblsp Crimini mushroom - 1/2 lb Shitake mushroom - 1/2 lb Oyster mushroom - 1/4 lb Shallots minced - 1 Tblsp Garlic minced - 1/2 tsp Heavy Cream - 1 cup Sherry - 1/4 cup Butter - 1/4 cup Salt and pepper - as needed Beef stock (broth or consomm�) - 1/4 cup Method: Saute sliced mushrooms in olive oil. Add shallots and garlic and continue to saute for 2 minutes. Deglaze pan with sherry. Reduce by half. Add beef stock and reduce by half. Add heavy cream and reduce until desired consistency. Season with salt and pepper. Potatoes Sweet Potatoes - 4 each Russett Potato - 4 each Kosher Salt - as needed Fresh thyme - 2 Tsp Ground Black Pepper- as needed Olive oil - 1/2 cup Method: Cut potatoes into rectangles (batons) that look like large matchsticks. 3" x 1" x 1" In a pot of heavy simmering salted water, cook potatoes for approximately 12 minutes. Place a cookie tray or sheet pan in a 400 degree oven. Remove potatoes from water and strain. Place olive oil on hot cookie tray and then place potatoes on tray. Season with salt, pepper and fresh tyme. Shake and rotate potatoes until they are browned on all sides and cooked throughout (approx. 25 minutes) Filet Mignon Filet Mignon - 4 each Pink Peppercorns - 1 oz Black Peppercorn - 1/4 oz Salt - as needed Butter - 1 Tblsp Olive oil - 2 Tblsp Method: Crush peppercorns with coffee grinder, mortar and pestle or knife. Season filet of beef with kosher salt and then coat sides with peppercorn mix. Heat oil and butter in a saute pan over medium-high heat. When bubbles subside - sear filet until dark brown and both sides and cooked to rare. Sunburst squash and mushroom duxelles Sunburst or patty pan squash - 12 each Button mushrooms - 2 cups White breadcrumbs - 1/2 cup Shallots minced - 1tsp Garlic minced - 1/2 tsp Thyme - 1/2 tsp Butter - 2 Tblsp Salt and pepper - as needed Method: Cook squash in oven at 350 degrees for 25 minutes or until cooked al dente Finely chop mushrooms. Cook mushrooms in a saute pan over medium heat. Add shallots, garlic and thyme and continue cooking about 2 minutes. Add in breadcrumbs and continue mixing. Turn off heat. Mixture should be very dry. Season with salt and pepper Cut top off of squash, remove some of the insides (like a pumpkin) and spoon or pipe mushroom mixture inside. Crispy onions Yellow onions sliced thin - 2 each Paprika - 2 Tblsp Cayenne -1/2 tsp Flour - 1/2 cup Method: Place all ingredients in a plastic bag and shake until onions are coated Fry onions in 365 degree oil until golden brown. Season with salt and reserve Presentation: Build a pagoda type structure in the middle of the place with alternating sweet and russet potatoes. Place filet on top of potatoes. Drizzle sauce and mushrooms around the structure and over the filet. Place three sunburst squash around plate. Garnish with crispy onions and thyme.