Grilled Beef With Porcini And Chile Morita Recipes

GRILLED BEEF WITH PORCINI AND CHILE MORITA

Steps:

• If grilling on an outdoor grill, preheat the grill.
• In a bowl, combine the porcini powder, smoked salt, and chile powder. Rub over the meat on both sides. Grill the meat over high heat, about 2 minutes per side-you want it really rare and juicy. If cooking indoors on a cast-iron griddle or ridged grill pan, cook, turning once, over very high heat, about 4 minutes total.
• Transfer the meat to a cutting board and slice against the grain into 1/4-inch strips. To serve, divide the filling equally between the crispy shells, top with garnishes and salsa, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some filling in a crispy shell, top with garnishes and salsa, and eat right away.

BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE

Steps:

• Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
• Drain, rinse and drain mushrooms; chop mushrooms.
• Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
• Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
• Discard bay leaf.
• Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
• Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
• Remove pan from heatt, stir in salt and pepper; keep warm.
• Preheat oven to 400°.
• Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
• Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
• Place beef on a platter, let stand 5 minutes before serving; serve with sauce.

GRILLED SIRLOIN WITH PORCINI PASTE

Steps:

• Grind porcini mushrooms to a powder in a coffee grinder or a blender. Transfer to a bowl and add all other ingredients. Stir until fully combined and mixture is a paste.
• Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 minutes.
• Prepare a medium-hot fire in your grill. Grill the steaks, covered, for 3 to 4 minutes on each side for medium-rare.