Wild Mushrooms And Beef Over Lentils Recipes

BEEF TENDERLOIN WITH ROASTED WILD MUSHROOMS

Steps:

• For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
• Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
• For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
• Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
• Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
• For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
• For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
• Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

LENTIL & WILD MUSHROOM HASH WITH POACHED EGGS

Steps:

• Place the lentils in a medium-size saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat, stirring. Skim off any foam and add the smashed garlic and bay leaf. Season with salt to taste. Reduce the heat to low and simmer, partially covered, until the lentils are just tender but firm, 20-30 minutes, depending on the type of lentils. Drain the lentils, discarding the bay leaf and garlic.
• While the lentils are cooking, heat 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the minced garlic and stir until fragrant, about 30 seconds. Add the mushrooms and stir for 5 minutes. Add the sherry and cook until the mushrooms are tender and the liquid is absorbed, 2-3 minutes longer. Season with salt & pepper to taste. Add the drained lentils, gently stirring to combine, and cook until the flavors
• meld, 1-2 minutes. Taste for seasoning, add more salt & pepper
• as necessary, and stir in the 3 tablespoons of parsley. Remove
• from heat, and cover to keep warm.
• Poach the eggs. Place the balsamic vinegar and sherry vinegar in
• a small bowl and whisk to mix.
• To serve, plave a portion of the lentils in a very small bowl to shape them. Invert the lentils onto a soup plate. Repeat with the remaining lentils. TOp each serving with a poached egg. Drizzle the vinegar mixture and fragrant olive oil around the lentils and sprinkle parsley on top. Serve at once.

BEEF TENDERLOIN WITH SAVORY SAUCY MUSHROOMS AND LENTILS

Steps:

• Combine lentils, water and 1/2 cup broth in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer 30 to 45 minutes or until lentils are tender but not mushy. Stir in thyme; season with salt and pepper, as desired. Keep warm.
• Meanwhile heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; season with salt and pepper, as desired. Keep warm.
• Heat oil in same skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add remaining 1-1/2 cups broth to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and Worcestershire sauce in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
• Top with steaks and mushroom sauce.