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Beef Tenderloin with Mushrooms over Braised Napa Cabbage

March 10, 2010

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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