This richness and the pureness wine sauce is paired with filet mignon. We think it is just as delicious finished with a dauphinoise.
Ingredients:
4 pcs (8oz) Japanese wagyu beef tenderloin
dauphinoise
salt and pepper
freshly chopped parsley for garnish
For The Sauce:
300g white button mushroom, thinly sliced
2 cups of burgundy or red wine
1 thinly sliced beef meat
1 spring rosemary
1 spring marjoram
1 spring thyme
1 garlic clove, minced
1 tbsp shallots, finely chopped
1 tsp pink peppercorns
1 tsp sugar, if desired
2 tbsp demi-glace
salt and pepper to taste
1 tbsp cornstarch
¼ cup cream
1 tbsp butter
1 tbsp grapeseed oil
Preparation:
Ingredients:
4 pcs (8oz) Japanese wagyu beef tenderloin
dauphinoise
salt and pepper
freshly chopped parsley for garnish
For The Sauce:
300g white button mushroom, thinly sliced
2 cups of burgundy or red wine
1 thinly sliced beef meat
1 spring rosemary
1 spring marjoram
1 spring thyme
1 garlic clove, minced
1 tbsp shallots, finely chopped
1 tsp pink peppercorns
1 tsp sugar, if desired
2 tbsp demi-glace
salt and pepper to taste
1 tbsp cornstarch
¼ cup cream
1 tbsp butter
1 tbsp grapeseed oil
Preparation:
1. Heat the butter in a small saucepan. Saute the garlic and shallots over a gentle heat until translucent then add the beef stir until browned.
2. Add the beef stock, wine, pink peppercorns, thyme, marjoram and rosemary. Simmer and uncovered for about 20 minutes and allow this mixture to reduce. When the wine mixtures had been reduce turn off or remove from the heat and set aside.
3. Heat the oil in another small saucepan over medium-high heat. Add the mushrooms and gently stir for a few minutes.
4. Cover and cook until they release their juices and soften.
5. Return the wine broth to the saucepan, strain out and discard solid ingredients. Bring to a boil the wine broth and mushroom together until reduced by half.
6. Add the demi-glace and sugar, combine the cornstarch and cream together then pour into the sauce.
7. Bring to the boil, stirring constantly until thickened. Season with salt and pepper, once you have reduced the liquid to the required volume. Remove from the heat and allow to rest in a warm place.
8. Season the beef with salt and pepper, sprinkle with some good olive oil coating all sides.
9. Meanwhile, place a cast iron grill pan over a medium high heat until it is almost smoking hot. Sear the steaks on both sides until the desired doneness.
10. Plate a portion of dauphinoise in the serving plate and place with the filet mignon.
11. Spoon the sauce over and around and garnish with chopped parsley.
