Grilled Mongolian Beef Tenderloin with Frilled Portobello Mushrooms, Bok Choy and Ginger/Cilantro
Jus Recipe
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Ingredients:
Ginger/Cilantro Marinade:
- 4 Tablespoons fresh ginger, minced
- 2 Tablespoons garlic, minced
- 2 shallots, minced
- 2 jalapeno peppers, stemmed, seeded and minced
- 2 Tablespoons cilantro leaves, chopped
- 2/3 cup rice wine vinegar
- 1 1/3 cup mirin
- 2/3 cup chicken stock
- 2 cups Kikkoman soy sauce
- 1 1/3 cups dry sherry
- 2/3 cup sherry vinegar
- 1/2 cup light sesame oil
Ingredients - Beef:
- 2 quarts ginger/cilantro marinade (from above)
- Eight 6-ounce beef tenderloin steaks
- 8 large portobello mushroom caps
- 2 cups brown veal or beef stock
- 1 cup mirin
- 4 Tablespoons rice wine vinegar
- 2 Tablespoons olive oil
- 1 head bok choy, chopped
- salt & white pepper
- 2 Tablespoons Kikkoman soy sauce
- 3 cups canola oil (for deep frying potato)
- 2 baking potatoes, peeled and julienned
- 8 Tablespoons unsalted butter
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Preparation:
Marinade:
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Place ginger, garlic, shallots, jalapenos, cilantro, mushroom and rice wine vinegar in the bowl of food processor or blender; pulse until smooth. Transfer to stainless steel bowl and add rest of ingredients. Reserve until needed.
Beef:
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Place marinade in large stainless steel bowl; add tenderloin steaks and marinate for 30 minutes. Drain and reserve in refrigerator until needed. Place portobello mushrooms in marinade for 10 minutes; drain and refrigerate. Reserve 1 cup of marinade; discard the rest.
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Place veal or beef stock in saucepan over medium heat; reduce by 75 percent; add the reserved marinade and reduce by 25 percent; reserve (keep warm). Combine mirin and rice vinegar in a separate nonreactive saucepan and reduce 90 percent over medium heat; reserve (keep warm).
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Grill steaks to desired doneness; remove to platter and allow meat to relax. In the meantime, grill the portobello mushrooms 2-3 minutes on each side; reserve (keep warm).
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Heat olive oil in saute pan; add bok choy and saute until wilted; season and add 2 tablespoons soy sauce. Toss and reserve.
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Heat canola oil to 350 degrees in saucepan or wok; deep-fry potatoes in oil until crispy and drain on paper towels.
To Serve:
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Place a mushroom on each plate. Top each mushroom with some of the sauteed bok choy. Set steak on top of bok choy.
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Whisk butter into reserved mirin reduction and spoon over steak. Top with fried potatoes and spoon reserved marinade around steak. Serve.
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