Course:
Main
Cuisine:
Modern North American
Servings:
4
Wine Pairing Recommendations
Bordeaux Red Blend, California Meritage, Cabernet Sauvignon, Cabernet Franc
Prep time:
10 min
Cook time:
40 min
Total time:
50 min
Main dish Ingredients
- 1 lb. beef tenderloin or New York Steak
- 250 grams of small creamer or new potatoes
- 2 tbsp. olive oil for frying.
- 1 shallot
- 1/3 cup red wine
- 1/3 cup beef froth, preferably bone beef broth
- 2-3 tbsp. cold unsalted butter
- Salt and pepper to taste, not shown
- Pickled Shimeji mushrooms (see recipe below)
- Pea Purée (see recipe below)
Pickled Shimeji Mushrooms
Ingredients
- 1 lb. Shimeji mushrooms, cleaned and washed
- ¼ white onion, sliced
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 cloves garlic, pressed
- 1 tsp dry mustard
- 1 tsp onion salt
- 1 tsp sea salt
- 1 tsp sugar
Method
- In a small pan, heat olive oil over medium heat. Sauté the sliced onion until translucent and soft, about 5 minutes.
- Add the remaining ingredients to the pan and reduce the heat to low. Let the mushrooms gently simmer for 10 minutes, allowing them to absorb the flavours.
- Transfer the pickled mushrooms to a clean container with a tight-fitting lid and set aside until ready to use.
- These pickled mushrooms can be stored in the refrigerator, submerged in picking oil and onions, for up to two weeks
Pea purée
Ingredients
- ½ cup fresh summer peas
- 1 ½ tbsp. olive oil
- 1/3 cup chicken broth
- ¼ cup heavy whipping cream
- 1 garlic clove
- 1 medium shallot
- Salt and pepper to taste, not shown
Method
- Firstly, dice the shallot and garlic. In a small pan, heat olive oil over medium heat.
- Sauté the sliced shallot and garlic until translucent and soft, about 3 minutes.
- Add chicken broth and bring to a gentle boil.
- Add peas immediately and lower the heat to simmer. Let them simmer for 5 minutes.
- Add whipping cream and let it come to a gentle boil.
- Take off the heat and puree in a food processor to form a homogenous mass. Add salt and pepper to taste.
- Keep warm while you make the meat, red wine sauce and potatoes.
Method
Prepare the Main dish:
- Fill a pot with just enough water to cover the potatoes. Add a pinch of salt and boil the potatoes until they are almost tender.
- Drain the water and let the potatoes sit in a pot until they are safe to handle. Cut the potatoes in half and set them aside.
- Mince the shallots and set them aside for later use when you are ready to make the sauce.
- Heat a frying pan over medium-high heat until it is nice and hot. Add the oil. Once the oil begins to smoke slightly, carefully place the steaks in the pan.
- After about 3 minutes, reduce the heat to medium and flip the steaks to the other side. Use the flip-often technique by flipping the steaks every two minutes until they reach your desired level of doneness. Ensure that each side is cooked to your liking.
- Once done, remove the steaks from the pan, cover them loosely with foil, and let them rest while you make the sauce.
- (!) Do not wash the pan used for cooking meats. It will be used for making the red wine sauce.
- To make the red wine sauce, use the same frying pan with all the brown bits remaining in it. Melt approximately one tablespoon of butter over medium to medium-low heat in the pan and add the minced shallots.
- Cook the shallots until they become soft, which should take about 2-3 minutes.
- Pour in the red wine to deglaze the pan, making sure to scrape up any brown bits from the bottom.
- Let the liquid reduce until it reaches a syrupy consistency, which should take about 5 minutes.
- Add the beef stock and let it reduce again until it reaches a syrupy consistency, which should take another 5 minutes or so. The sauce should neither be too runny nor too thick.
- Remove the sauce from the heat and gradually swirl in the remaining butter, half a tablespoon at a time. Ensure that each bit of butter gets fully incorporated before swirling in more. Once the sauce is shiny and thick, season it with salt and pepper, and set it aside.
- Heat the oil over medium-high heat and quickly fry the potatoes, cut side down. Once they develop a nice brown crust, which should take about 5 minutes, season them to taste with salt and pepper and remove from heat.
- To plate the dish, smear or drizzle a bit of the red wine sauce on a plate. Place the tenderloin on top, and arrange the fried potatoes, a dollop of pea purée, and pickled Shimeji mushrooms alongside.
- (!) Make sure to adjust cooking times and temperatures according to your preferred level of doneness for the steaks and potatoes.
Enjoy!
Recipe Tips
- Make sure the meat reaches room temperature before cooking.
- If you store mushrooms in the fridge, the olive oil will solidify. To bring it back to its liquid form, allow the desired amount of mushrooms packed in oil to sit at room temperature.
- If prepared this way, Shimeji mushrooms are very versatile and can be used in a variety of dishes. Try it on your burgers or served alongside pan-fried chicken.
- For additional guidance and helpful resources on making sauces and cooking meat to perfection, visit Rouxbe.com. This is where we learned to cook.
Printable Recipe:
Beef tenderloin in a red wine sauce with pickled Shimeji mushrooms, pan-fried potato and summer peas purée
This dish is your backstage pass to gastronomic greatness, demystifying the once-exclusive realm of fine dining and bringing it straight to your table. To complete this epic experience, pair it with bold reds, like Cabernet Sauvignon, Bordeaux Red Blend or California Meritage.
Servings: 4
Ingredients
Pickled Shimeji mushrooms
- 1 lb. Shimeji mushrooms cleaned and washed
- ¼ white onion sliced
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 cloves garlic pressed
- 1 tsp dry mustard
- 1 tsp onion salt
- 1 tsp sea salt
- 1 tsp sugar
Pea purée
- ½ cup summer peas fresh
- 1½ tbsp. olive oil
- ⅓ cup chicken broth
- ¼ cup heavy whipping cream
- 1 clove garlic
- 1 medium shallot
- salt and pepper to taste
Main Dish
- 1 lb. beef tenderloin or New York Steak
- 250 g (½ pound) small creamer or new potatoes
- 1 shallot
- 2 tbsp olive oil for frying
- ⅓ cup red wine
- ⅓ cup beef broth preferably beef bone broth
- 2 or 3 tbsp cold unsalted butter
- salt and pepper to taste
Instructions
Pickled Shimeji mushrooms
- In a small pan, heat olive oil over medium heat. Sauté the sliced onion until translucent and soft, about 5 minutes.
- Add the remaining ingredients to the pan and reduce the heat to low. Let the mushrooms gently simmer for 10 minutes, allowing them to absorb the flavours.
- Transfer the pickled mushrooms to a clean container with a tight-fitting lid and set aside until ready to use.
- These pickled mushrooms can be stored in the refrigerator, submerged in picking oil and onions, for up to two weeks.
Pea purée
- Firstly, dice the shallot and garlic. In a small pan, heat olive oil over medium heat. Sauté the sliced shallot and garlic until translucent and soft, about 3 minutes.
- Add chicken broth and bring to a gentle boil.
- Add peas immediately and lower the heat to simmer. Let them simmer for 5 minutes.
- Add whipping cream and let it come to a gentle boil.
- Take off the heat and puree in a food processor to form a homogenous mass. Add salt and pepper to taste.
- Keep warm while you make the meat, red wine sauce and potatoes.
Main Dish
- Fill a pot with just enough water to cover the potatoes. Add a pinch of salt and boil the potatoes until they are almost tender.
- Drain the water and let the potatoes sit in a pot until they are safe to handle. Cut the potatoes in half and set them aside.
- Mince the shallots and set them aside for later use when you are ready to make the sauce.
- Heat a frying pan over medium-high heat until it is nice and hot. Add the oil. Once the oil begins to smoke slightly, carefully place the steaks in the pan.
- After about 3 minutes, reduce the heat to medium and flip the steaks to the other side. Use the flip-often technique by flipping the steaks every two minutes until they reach your desired level of doneness. Ensure that each side is cooked to your liking.
- Once done, remove the steaks from the pan, cover them loosely with foil, and let them rest while you make the sauce. (!) Do not wash the pan used for cooking meats. It will be used for making the red wine sauce.
- To make the red wine sauce, use the same frying pan with all the brown bits remaining in it. Melt approximately one tablespoon of butter over medium to medium-low heat in the pan and add the minced shallots.
- Cook the shallots until they become soft, which should take about 2-3 minutes.
- Pour in the red wine to deglaze the pan, making sure to scrape up any brown bits from the bottom.
- Let the liquid reduce until it reaches a syrupy consistency, which should take about 5 minutes.
- Add the beef stock and let it reduce again until it reaches a syrupy consistency, which should take another 5 minutes or so. The sauce should neither be too runny nor too thick.
- Remove the sauce from the heat and gradually swirl in the remaining butter, half a tablespoon at a time. Ensure that each bit of butter gets fully incorporated before swirling in more. Once the sauce is shiny and thick, season it with salt and pepper, and set it aside.
- Heat the oil over medium-high heat and quickly fry the potatoes, cut side down. Once they develop a nice brown crust, which should take about 5 minutes, season them to taste with salt and pepper and remove from heat.
- To plate the dish, smear or drizzle a bit of the red wine sauce on a plate. Place the tenderloin on top, and arrange the fried potatoes, a dollop of pea purée, and pickled Shimeji mushrooms alongside. (!) Make sure to adjust cooking times and temperatures according to your preferred level of doneness for the steaks and potatoes.
Notes
- Make sure the meat reaches room temperature before cooking.
- If you store mushrooms in the fridge, the olive oil will solidify. To bring it back to its liquid form, allow the desired amount of mushrooms packed in oil to sit at room temperature.
- If prepared this way, Shimeji mushrooms are very versatile and can be used in a variety of dishes. Try it on your burgers or served alongside pan-fried chicken.
- For additional guidance and helpful resources on making sauces and cooking meat to perfection, visit Rouxbe.com, where we learned to cook.