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Beef Tenderloin Roulade with a Rague of Shitake Mushrooms Natural Veal Reduction with Huckleberry Port Wine Sauce
User: will
Date: 7/31/2008 1:12 pm
Views: 12279
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Beef Tenderloin Roulade with a Rague of Shitake Mushrooms
Natural Veal Reduction with Huckleberry Port Wine Sauce

Yields 6 People

For Each Plate

6oz
 Tenderloin Roulade, med. rare
2oz
 Mash Poatoes
3ea
 Baby Carrots
2oz
 Natural Veal Reduction
1/2oz
 Port Wine Sauce with Huckleberries

Beef Tenderloin
1ea 
 Beef tenderloin, center cut, Approximately 3 to 3.5 lbs., completely trimmed

Place the tenderloin on a cutting board and carefully start cutting length wise to roll the tenderloin out flat. Place the tenderloin on plastic wrap and cover the top also with plastic wrap. With the flat end of a meat tenderizer, flatten the tenderloin out evenly. Spread the mushroom rague out evenly on the meat and then begin to roll up tightly lengthwise. With kitchen string tie the tenderloin at 1inch intervals. Salt and Pepper the outside and sear in olive oil. Finish in the oven at 350 degrees to an internal temperature of 120 degrees. (med red to med.)

Rague of Shitake Mushrooms

2lbs
 Shitake Mushrooms, de-stemmed and small diced
1oz 
 Shallots, small diced
1oz
 Unsalted Butter 
1tbl
 Fresh garlic, mince
1oz
 Chives, small diced
1oz
  Parsley, chopped
2tbl 
 Fresh Thyme, mince
2oz
 Natural Veal Reduction
2oz
 Crème Frìache

Melt butter in a skillet and add the shallots. Let simmer until soft then add the mushrooms. Sauté until soft and turning color. Add the veal stock and everything else except the crème friache. Reduce the liquid down to almost dry and then add the crème friache. Salt and Pepper to taste. Let cool to room temperature and refrigerate until needed.

Natural Veal Reduction

This is a two-day, non-stop process that starts off with 150 lbs. of veal bones.
You can buy this product at any quality grocery store, butcher or here at Lovells of Lake Forest.
 
Huckleberry Port Wine Reduction

2ea
 Bottles of low cost port wine
1cup
 Sugar
3tbl
 Whole Black Peppercorns
1tea
  Cornstarch slury

 Place all ingredients in a saucepan and reduce on high heat until ¾ has evaporated.
Add cornstarch slury for desired thickness.

James A Lovell III / Executive Chef          

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