Dish:
Tenderloin of Beef with Beer and Wild Mushroom Broth
From Marcus Sauelsson, Chef at Acquavit
Ingredients:
2 Idaho potatoes, peeled and diced
2 cups wild mushrooms
1 shallot
2 cups water
1-cup beer
1 tbs. olive oil
Salt and pepper to taste
2 x 4oz tenderloin steaks
2 sprigs thyme
1 tbs. soy sauce
| Instructions: |
| 1. |
Slice the beef thinly and pound. Set aside in the fridge
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| 2. |
Boil the potatoes until soft. Mash with a fork
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| 3. |
Sauté the shallot and mushrooms in cooking oil
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| 4. |
Add the water and the beer to the mushrooms
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| 5. |
Remove the mushrooms from the beer broth and chop them up
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| 6. |
Add them to the mashed potatoes together with 1 tbs. olive oil and season with salt and pepper. Whisk together
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| 7. |
Meanwhile, add the soy sauce to the beer broth
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Take the beef and stuff with the potato and mushroom mixture. Roll to make a roulade. Then cut the beef into pieces, 4" long by 2" wide. Cook the beef for about 2 minutes in an oven at 350F.
Prior to serving, pour the hot beer broth over the pieces of beef.
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