Smoked Bean Curd Medallionsstuffing And Wine Reduction Recipes

SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.

Steps:

• medallions:.
• Preheat oven to 400F while greasing 12 ramekins.
• Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
• Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
• Season to taste. Divide evenly between the 12 ramekins and press down well.
• Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
• Turn out onto 6 individual serving plates.
• Stuffing:.
• Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
• Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
• Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
• Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
• Wine Reduction:.
• Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
• When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
• Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.

MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION

Steps:

• Preheat oven to 500°F.
• Combine the salt, pepper, and garlic powder in a zip closure bag.
• Very lightly oil the tenderloin with olive oil.
• Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
• Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
• Sear the tenderloin for a minute or so on all sides.
• Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
• Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
• Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
• Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
• Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
• If holding the final preparation, stop at this point, cover skillet, and turn heat off.
• Just before serving, slice the tenderloin into ¾" to 1" medallions.
• Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
• Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
• Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.