Summer Recipe

Napoleon of Beef Tornedo and Mushrooms with Plum Tomato and Roast Garlic Marmalade on Balsamic Honey Glaze with Toasted Mustard Seeds.

• 4 beef tenderloins, 6 oz each
• Cracked black pepper
• 4 oz. canola oil
• 4 portobello mushrooms, destemmed, peeled, gills removed
• 1 cup shiitake mushrooms, washed, stem removed and cut into julienne
• 16 oz. Cabernet Sauvignon
• 8 oz. balsamic vinegar
• 4 tbsp. honey
• 4 tsp. toasted mustard seed
• 4 springs of thyme leaves
• 1/2 cup fresh snipped chive
• Roast garlic and plum tomato
• marmalade (recipe below)
• Fried leeks, garnish (recipe below)

Method of Preparation

1. Rub fillets with cracked black pepper and salt. Heat sauté pan.
2. Add canola oil. Sear fillets on all sides.
3. Remove the meat from the pan when it reach the temperature of medium rare.
4. Add the portobello mushrooms and sauté on both sides.
5. Add the shiitake mushrooms and sauté lightly.
6. Deglaze with Cabernet, reduce by half.
7. Add balsamic vinegar, honey and toasted mustard seeds. Reduce by 1/3. Fold in fresh herbs.
8. Plating instructions: Reheat the fillet. Drizzle sauce on the center of the plate. Place the portobello topside down. Cut steak horizontally in half. Place half of fillet on top of the mushrooms. Arrange remaining mushroom and plum tomato and roast garlic marmalade. Place remaining fillet half on top and finish with fine julienne of fried leek.

Plum Tomato and Roast Garlic Marmalade

• 2 ea. fresh garlic bulbs
• 1 oz. olive oil
• 4 cups plum tomatoes, blanched, peeled and cut into 1/4 inch cubes
• 1 tbsp. shallot or red onion, finely diced
• 1 tbsp. brown sugar
• 2 oz. sweet Vermouth
• Salt and pepper to taste

Preparation:

1. Cut garlic bulbs horizontally to expose all cloves.
2. Brush with oil and place in 35° oven for 30 minutes. Remove garlic from the oven.
3. When cool, squeeze pulp from garlic, add to remaining ingredients and simmer for 10 minutes.
4. Serve warm.

Fried Leeks

• 2 stalks leek
• 1 qt. canola oil

Preparation:

1. Wash leeks thoroughly to remove sand.
2. Dry leeks on paper towels.
3. Julienne leeks lengthwise three inches and thin as possible.
4. In heavy gauge pot, heat oil to 285°.
5. Fry leeks until crisp and light golden brown in color.
6. Transfer leeks to a paper towel.

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