Beef Tenderloin with Mushrooms over Braised Napa Cabbage

One of our most popular Bistro Dinners has been “Last Dinner On the Titanic”. The focus of the evening was an Escoffier-inspired menu (taken from the first class dining restaurant menu on the Titanic) featuring this elegant dish which was surprisingly easy to re-create and a joy to serve.

Cabbage

  • 3 ounces bacon, cut into strips, 1 inch by ¼ inch
  • 1 large onion, thinly sliced
  • 1 medium Napa cabbage, shredded
  • ½ cup chicken stock or water
  • 1 teaspoon sugar
  • 1 Tablespoon white wine vinegar
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Tenderloin with Mushrooms

  • ½ cup dried porcini mushrooms
  • 6 Tablespoons butter, divided
  • ½ large onion, finely chopped
  • 1 ½  cups Cabernet or other red wine
  • ½ cup ruby port
  • 1 cup beef stock
  • 4 (6-ounce) tenderloin steaks
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon olive oil
  • 2 Tablespoons chopped fresh parsley

For the Cabbage, in a large skillet cook bacon over medium high heat until crisp and brown. Pour off all but 1 Tablespoon fat. Stir in onion, cabbage, stock, sugar, vinegar, thyme, salt and pepper. Cover and cook, stirring occasionally for 10-12 minutes or until cabbage is tender. Do not overcook.

For the tenderloin with mushrooms, soak mushrooms in enough boiling water to cover for 15-20 minutes. Drain, reserving ½ cup soaking liquid. Set mushrooms and liquid aside. In a saucepan heat 1 Tablespoon butter over medium heat. Stir in onion and cook, stirring often, for 2 minutes. Stir in red wine and port. Bring to a boil; boil for 15 minutes or until reduced to about 1 cup. Add beef stock and reserved mushroom liquid. Continue to boil for 20-25 minutes or until reduced to about ½ cup. Strain into saucepan set over low heat; whisk in 3 Tablespoons butter, bit by bit. Season to taste. Keep warm. Meanwhile, season steaks with salt and pepper and olive oil. Heat grill; add meat and grill, turning once, for 8 to 10 minutes or until meat is well browned but still evenly pink inside. Remove to a heated platter. In a sauté pan melt remaining 2 Tablespoons butter, add mushrooms and cook, stirring, for 2 or 3 minutes or until heated through and browned. Sprinkle with parsley and add to sauce. Serve steaks on bed of cabbage. Ladle sauce around plate.  MAKES 4 SERVINGS

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