Hyatt Hill Country`s Grilled Medallions of Beef with Roasted Wild Mushrooms and Anaheim Bearnaise Recipe

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 degree 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 Béarnaise: 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; season with salt and pepper. Whisk 2 tablespoons Anaheim Purée and 2 tablespoons Tarragon Reduction into the Béarnaise.

For Anaheim Purée: Roast Anaheim chiles in oven or over open flame until skins blister and lightly char. Place chiles in bowl and cover, allowing them to sweat. Peel charred skin from the chiles and remove and discard stem and seeds. Purée 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 Béarnaise 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 béarnaise sauce. Arrange 1/2 cup Mushroom Ragout around top of plate.