So since I am a meat scientist and do work with beef I figured I better make a beef blog soon, just in case my boss ever reads this, don't want to get in trouble. This idea was something I was tossing around and my wife suggested beef tenderloin, I guess her tastes have gotten more expensive living with me. I didn't argue at all though, because who doesn't love beef, after all it is "What's for Dinner". OK that's enough promotion now about the recipe.
If you aren't familiar with Chanterelles, they are a beautiful egg yolk yellow mushroom that grows in symbiosis with conifers. They are known in German as Pfifferling (literaly peppery). They do have a nice peppery after taste to them and are probably one of our favorite mushrooms, so tasty.
Here is the recipe:
Beef
1 lb beef tenderloin (cut in to at 1.5" steaks, assume 1/2 lb per adult)
Salt and Pepper (nothing else on the steak)
Salt and pepper the steak and let it rest to come close to room temperature on the surface. Not more than 10 or 15 min. Light your grill, that's up to you, I use a charcoal Weber because my ceraminc grill isn't set up at our new place. Once the grill is hot (as hot as it gets) place the steaks on the grill, count to 120 then turn the steaks one quarter turn, count to 120 again. Flip the steaks over and do the same (120 turn 120). Then move the steaks to a cooler side of the grill and let them cook for about 10 minutes to get them to cooked to medium rare, if you cook your steaks to any other end point STOP IT NOW, don't ruin another steak medium rare is it. Let the steaks sit on a plate for about 10 minutes before eating.
Hollandaise Sauce
1/4 lb Chanterelles sliced
1/4 lb Butter
4 egg yolks
1/2 c lemon juice
Salt
1 tbsp water
Melt the butter and saute the chanterelles until they are tender, turn this to low. Whisk the egg yolks, lemon juice, salt and water. Slowly, very slowly, add the egg and lemon mixture to the butter and chanterelle, whisk this as you add it. Stir for a few minutes until it thickens.
Serve the hollandaise sauce over the steak, add some sweet corn, if you don't have sweet corn where you live then maybe you should move. My wife said this was so good it was like eating dessert, then she remembered the huckleberry ice cream and got excited to get like two desserts.
Ice Cream
1 pint heavy cream
1 pint whole milk
3/4 cup sugar
Drop of Vanilla
1 cup of huckleberries
Mix the milk, cream, sugar and vanilla. Freeze in your ice cream maker. When the ice cream starts to get firm add the huckleberries. If you aren't lucky enough to get huckleberries then tough, just kidding, use raspberries, blackberries, or blueberries.
After adding the berries continue freezing the ice cream until done.
If you aren't familiar with Chanterelles, they are a beautiful egg yolk yellow mushroom that grows in symbiosis with conifers. They are known in German as Pfifferling (literaly peppery). They do have a nice peppery after taste to them and are probably one of our favorite mushrooms, so tasty.
Beef
1 lb beef tenderloin (cut in to at 1.5" steaks, assume 1/2 lb per adult)
Salt and Pepper (nothing else on the steak)
Hollandaise Sauce
1/4 lb Chanterelles sliced
1/4 lb Butter
4 egg yolks
1/2 c lemon juice
Salt
1 tbsp water
Melt the butter and saute the chanterelles until they are tender, turn this to low. Whisk the egg yolks, lemon juice, salt and water. Slowly, very slowly, add the egg and lemon mixture to the butter and chanterelle, whisk this as you add it. Stir for a few minutes until it thickens.
Serve the hollandaise sauce over the steak, add some sweet corn, if you don't have sweet corn where you live then maybe you should move. My wife said this was so good it was like eating dessert, then she remembered the huckleberry ice cream and got excited to get like two desserts.
Ice Cream
1 pint heavy cream
1 pint whole milk
3/4 cup sugar
Drop of Vanilla
1 cup of huckleberries
Mix the milk, cream, sugar and vanilla. Freeze in your ice cream maker. When the ice cream starts to get firm add the huckleberries. If you aren't lucky enough to get huckleberries then tough, just kidding, use raspberries, blackberries, or blueberries.
After adding the berries continue freezing the ice cream until done.
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