Hyatt Hill Country's Grilled Medallions of Beef with Roasted Wild Mushrooms and Anaheim Bearnaise
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
***MUSHROOM RAGOUT***
5 cups assorted mushrooms (1 part each of crimini, Portobello, oyster, shiitake and white button mushrooms is preferred)
1 medium shallot
1/4 teaspoon fresh thyme
1/4 cup olive oil
salt, to taste
black pepper, to taste
***BEEF***
3 tablespoons butter
fresh thyme leaves, to taste
12 medallions (4 ounce size) certified Angus beef tenderloin
salt, to taste
black pepper, to taste
***ANAHEIM BEARNAISE***
3 egg yolks
1 tablespoon white wine
3/4 cup clarified butter, held at 105 to 110 degrees
1 teaspoon fresh lemon juice
salt, to taste
black pepper, to taste
2 tablespoons Anaheim puree
2 tablespoons tarragon reduction
***ANAHEIM PUREE***
2 whole Anaheim chilies
***TARRAGON REDUCTION***
1/4 cup dried tarragon
2 tablespoons red wine
2 tablespoons red wine vinegar
***TO SERVE***
garlic mashed potatoes
36 spears grilled asparagus
Directions:
For Mushroom Ragout: Trim and slice mushrooms 1/2 inch thick. Slice shallots into thin strips. Toss all ingredients in a large mixing bowl.
Place entire mixture in a heavy sauce pot or roasting pan, cover with foil and roast in preheated 350 degrees F oven for 35-45 minutes.
For Beef: Melt butter with a few leaves of thyme in it. Season steaks with salt and pepper. Grill to desired temperature while basting with herb butter.
For Anaheim Bearnaise: Beat egg yolks and wine over barely simmering water in a double boiler, whisking until mixture is thickened and soft peaks are formed.
Slowly add clarified butter until all butter is combined and emulsified (consistency will be somewhat thick). Add lemon juice and season with salt and pepper.
Whisk 2 tablespoons Anaheim Puree and 2 tablespoons Tarragon Reduction into the Bearnaise.
For Anaheim Puree: Roast Anaheim chilies in oven or over open flame until skins blister and lightly char. Place chilies in bowl and cover, allowing them to sweat.
Peel charred skin from the chilies and remove and discard stem and seeds. Puree in blender.
For Tarragon Reduction: Combine all ingredients in a saucepan. Simmer until liquid is reduced by 90 percent.
To Serve: Place 1/2 cup garlic mashed potatoes in the center of the plate. Add 1/4 cup Anaheim Bearnaise at lower half of plate. Leaning against mashed potatoes, fan 6 grilled asparagus.
Rest 2 portions of beef (grill marks facing out) on top of Bearnaise sauce. Arrange 1/2 cup Mushroom Ragout around top of plate.
Recipe Source: Hyatt Regency Hill Country Resort and Spa, San Antonio
Recipe Location: https://www.cdkitchen.com/recipes/recs/517/Hyatt_Hill_Countrys_Grilled_Medallions_of_Beef_with_Roasted_Wild_Mushrooms_and_Anaheim_Bearnaise42297.shtml
Recipe ID: 4269
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