BEEF TENDERLOIN MEDALLIONS
Char-crusted Choice shoulder tenderloin Chateau Steak sliced over cabernet poached jumbo portabella mushrooms, which are filled with melted Gruyere cheese, all resting in wilted spinach lemon cream with balsamic reduction.
BEEF TENDERLOIN MEDALLIONS Char-crusted Choice shoulder tenderloin Chateau Steak sliced over cabernet poached jumbo portabella mushrooms, which are filled with melted Gruyere cheese, all resting in wilted spinach lemon cream with balsamic reduction.
SUGGESTED SELL PRICE: 19.95 - 29.95 Amount
1 1 1 1 1.5 5 1
ea tbspn ea cup oz oz oz
Steak Chateau Bistro Tender Char Crust Garlic Peppercorn Jumbo Portabella Mushroom Burgundy / Cabernet / Port Shredded Gruyere Wilted Spinach Lemon Cream Balsamic Glaze
PREPARATION INSTRUCTIONS: - Steak Prep: Open packages of Teres Major and drain the Chateau Steaks in a colander. Roll each steak in a clean towel, shaping the steak into a perfect cylinder shape. Roll each steak in char crust, completely coating each portion. Place on a sheet pan, spray each portion with Arezzio garlic pan spray and place in pre-heated 425â€™ convection oven for 8 min. Steaks should read 125â€™ when finished. Place sheet pan with steaks in walk-in cooler until read to finish prep. - Mushroom Prep: Trim and clean portabella mushrooms. Remove grills and steams and place into large, deep pan with equal parts red wine and beef broth. Poach over med-low heat for 1 hour. Remove mushrooms to container to cool. Increase heat and reduce poaching liquidity by one half. Pour that liquid over the poached portabella mushrooms. Place in cooler, uncovered, until cool. Cover, label and date the container. - Wilted Spinach Lemon Cream Sauce: See recipe. - Service Presentation: Shred Gruyere cheese. Fill poached portabella with Gruyere and place the Gruyere-filled mushroom in oven until cheese has melted completely. Warm the wilted spinach lemon cream sauce to service temperature. Slice each char-crusted rare Chateau into 5 equally thick medallions. Mark medallions, one side only, on char grill. Plate wilted spinach lemon cream sauce. Place Gruyere-filled mushroom in plate center. Arrange charmarked medallions over the Gruyere. Drizzle balsamic glaze over medallions.