Wednesday, May 20, 2015: Chardonnay and Lemon Grass Steamed Mussels and Beef Tenderloin by Chef Rusconi

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Chardonnay and Lemon Grass Steamed Mussels

1ounce canola oil

1 tablespoon Lemon grass

1 tablespoon Fresh chopped garlic

2 ounces Chardonnay

2 ounces chicken stock

Pinch chopped cilantro

1 each Sliced Shallots

2 ounces Compound butter

For the compound Butter

½ lb Unsalted Butter

½ lb Sun dried Dry Tomatoes chopped fine

1/4 Cup Chopped Parsley

1 tablespoon Chopped Thyme

4 oz Roasted Garlic

To taste Black pepper

Salt

Saute the Mussels in canola oil on very high heat. Add your garlic shallots and lemongrass. Deglaze with white wine and add you compound butter and chopped cilantro. Plate with a grilled slice of crusty bread.


Beef Tenderloin with Warm Fingerling Potato Salad and Prickly Pear gastrique and green bean salad

Serves 4 people

1 lb. Roasted fingerling potatoes cut in half lengthwise

½ cup Blue cheese cream sauce

3 ounces Prickly pear gastrique

½ lb. Blanched Green Beans crisp

1 whole Thinly Sliced Shallot

For the Gastrique

1 cup prickly pear puree

½ cup Balsamic vinegar

1 each Fresno chili

Heat all ingredients until reduced to syrup. Strain out the chilies and reserve the syrup

For the Cream Sauce

½ Tablespoon butter

1 small shallot, finely chopped

½ cup white wine, dry

1 ½ cup heavy cream

1 cup crumbled blue cheese

Low heat is the key to this sauce, be very attentive when heating the cream as it can expand rapidly and make a mess! We use Amish blue cheese but if it is not available, your local cheese specialist can recommend something comparable. Any Blue Cheese will work.

Sweat your shallots on low heat in butter

Add you white wine and cook on low reducing by 2/3rds

Add you heavy cream and heat almost to a boil and add your cheese and mix until melted.

Pan roast 8- 3 ounce tenderloin medallions to MR

Pan roasts your cut fingerling potatoes until golden brown. Toss with blue cheese cream sauce.

Place in the middle of a large dinner plate and allow the sauce to run out a little. Plate the medallions over the potato salad. Drizzle the gastrique around the plate. Place the green beans tossed with olive oil salt cracked black pepper and sliced shallots on top. finish with fried carrots.