Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015
Mushroom Tenderloin Cubes
- 1½ lbs beef tenderloin or Striploin grilling steak
- 2 tbsp brandy
- 2 cups small white mushrooms
- 1 cup fresh porcini mushrooms, sliced
- ½ tsp each salt & pepper
- 3 tbsp butter
- 1 tsp chopped fresh thyme (or ¼ tsp dried)
- 2 tsp soy sauce
- ¼ tsp granulated sugar1 tbsp chopped fresh chives
Cut beef into 1 inch cubes; place in bowl. Mix in half of the brandy; let stand for 10 minutes. Trim stems off white mushrooms, set mushrooms aside.
In a shallow dish, salt & pepper. Drain beef, coat a few pieces at a time in salt & pepper.
In a large skillet over medium high heat, melt 1 tbsp of the butter. In 2 batches, sear beef cubes on all sides, about 1 minute per batch. Transfer to plate. Wipe out pan.
In the same pan over medium heat, melt remaining butter, cook stemmed mushrooms and thyme, stirring, for 3 minutes. Add soy sauce, sugar and remaining brandy; cook, stirring, until mushrooms are glazed and no liquid remains, about 30 seconds. Let cool. In the same pan melt the last tbsp butter and sauté porcini mushrooms until tender 2 – 3 minutes. Stuff each mushroom cap with a little of the porcini.
For each piece, thread 1 mushroom and 1 beef cube onto a toothpick, or small skewer. Place on rimmed baking sheet. You can make this ahead and wrap in plastic wrap and refrigerate for up to 8 hours.
Bake in 450F oven until heated through, about 5 minutes. Transfer to a serving dish and garnish with chives.