The Bryant Family Vineyard Cookbook by Barbara Bryant

Author:Barbara Bryant [Bryant, Barbara; Fentress, Betsy]
Language: eng
Format: epub
ISBN: 978-0-7407-9071-3
Publisher: Andrews McMeel Publishing
Published: 2009-01-15T00:00:00+00:00

Wine pairing Pasta sauce with big flavors calls for a big wine. The Maremma region of Tuscany’s coast produces wine based on Sangiovese with the New World twists that meld Cabernet Sauvignon and Merlot into the mix. Or, how about a full-blown Aglianico from Campania?

Peppered Beef Tenderloin with Shiitake, Cabernet, and Toasted Garlic Sauce with Whipped Yukon Gold Potatoes

LOU ROOK III

Annie Gunn’s and its specialty food store, the Smokehouse Market, are must-visit destinations in the Chesterfield Valley west of St. Louis. At the restaurant, Chef Lou Rook prepares his shiitake-cabernet steak sauce with veal stock. And what better side than buttery, whipped potatoes?

SERVES 2

BEEF TENDERLOIN

2 (10-ounce) center-cut beef tenderloins

Extra virgin olive oil

1 tablespoon kosher salt

3 tablespoons freshly cracked black pepper

MUSHROOM SAUCE

2 tablespoons extra virgin olive oil

½ pound shiitake or morel mushrooms, or any combination of fresh mushrooms

2 cloves garlic, minced

6 tablespoons Cabernet Sauvignon

6 tablespoons brown veal or beef stock

1 tablespoon fresh thyme

2 tablespoons unsalted butter

Kosher salt

Cracked black peppercorns

WHIPPED YUKON GOLD POTATOES

1 pound Yukon gold potatoes, peeled

1 cup heavy cream

4 tablespoons (½ stick) unsalted butter, at room temperature

Kosher salt

Ground white pepper

PREPARE THE BEEF: Preheat the grill. Massage the beef fillets with the olive oil. Combine the salt and cracked pepper on a flat plate and roll the fillets to coat. Sear the tenderloins on the grill for about 3 minutes on each side (turning once), or until an instant-read thermometer inserted into the center of the meat reads 120 to 130°F. For medium-rare, cook 4 minutes per side (130 to 135°F), and for medium, cook 5 to 6 minutes per side (140 to 145°F).

MAKE THE MUSHROOM SAUCE: Place a large skillet over medium heat and add the oil. When the oil is hot, add the mushrooms and sauté until they give up their juices and then reabsorb them. Add the garlic and allow to brown slightly. Add the wine and stir with a wooden spoon, scraping the bottom of the pan, until the wine is reduced to one-quarter its original volume. Add the stock and reduce by one-half. Add the thyme, butter, salt, and cracked pepper to taste. Keep warm until ready to serve.

MAKE THE POTATOES: Place the potatoes in a pot with water to cover, and bring to a boil. Lower to a simmer and skim the foam off the top. Cook until tender. Meanwhile, combine the cream and butter in a small saucepan, and heat just until the butter is melted and the cream is steaming; do not boil.

Drain the cooked potatoes. Return them to the pot and press through a sieve or force them through a ricer. Add the warm butter and cream mixture. Season with kosher salt and white pepper. Whip the potatoes vigorously with a potato masher, or use a handheld mixer on the low setting, being careful not to beat too long.

To serve, place a fillet on each plate and top with mushroom sauce and mashed potatoes.

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