Beef Shoulder Petite Tender au Poivre with Mushroom/Potato Gratin
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Credit: Jacques Wilson, CEC, AAC, CDM, Executive Chef, El Camino Hospital, Mountain View, Calif.
Sizzle, Fall 2011
4 oz. sliced mushrooms
1 T. butter
Salt and ground black pepper, to taste
1 clove garlic, minced
1 T. fresh thyme leaves
2 medium russet potatoes (about 1 lb.), sliced thin
4 oz. grated Asiago cheese
6 oz. chicken broth
6 oz. cream
¼ t. salt
2 T. black peppercorns
1 t. fennel seeds
2 T. green peppercorns in brine, drained
24 oz. beef shoulder petite tender, trimmed
1 T. unsalted butter
1 T. olive oil
2 T. diced shallots
3 oz. Marsala
½ cup heavy cream
1 T. basil mustard
Seasonal fresh vegetables
12 oz. Broccolini
2 T. unsalted butter
1 t. minced garlic
12 grape tomatoes, peeled
1 T. black pepper oil
Prepare mushroom/potato gratin:
1. Saute mushrooms in butter with a pinch of salt over medium heat for 15 minutes, or until well-browned; set aside.
2. Butter four 8 oz. aluminum cups. Rub bottom with garlic; sprinkle thyme leaves. Separate potatoes into thirds. Put 1/3 potatoes in four cups. Top each with salt and pepper. Divide mushrooms in half; split each ½ among four cups. Divide cheese into thirds; split 1/3 among four cups. Repeat all steps to make second layer in each cup. Top each cup with last 1/3 potatoes. Cover each cup with chicken broth and cream. Top with remaining 1/3 cheese.
3. Cover cups with foil. Bake at 350°F for 35 minutes. Remove foil; bake another 15 minutes or until potatoes are tender and top has browned. Let rest for 15 minutes. Slide tip of sharp knife in cup around potato. Once loose, remove potato. Keep warm for service.
1. Place salt, black peppercorns and fennel seeds in heavyduty sealable plastic bag. With bottom of heavy skillet or using spice grinder, crush ingredients until coarse. Chop green peppercorns; add to mixture.
2. Pat petite tender dry; coat both sides with peppercorn mixture. In 10-inch heavy skillet, heat butter and oil over moderate heat until hot but not smoking. Cook for 3-4 minutes on all sides for medium-rare. Transfer to plate; hold for service.
3. Pour off excess fat from skillet; saute shallots for 2 minutes. Deglaze with Marsala; add cream. Bring to a boil, stirring pan with wooden spoon to scrape up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Whisk in mustard.
Prepare seasonal fresh vegetables:
1. In large pot of boiling salted water, blanch Broccolini for 2 minutes. Drain immediately; immerse in bowl of ice water.
2. Melt butter in large saute pan. Add garlic; stir. Drain Broccolini; add to garlic mixture. Heat for 2 minutes. Add tomatoes. Toss well before serving.
Slice beef shoulder petite tender, 5 oz. per serving. On hot plate, place mushroom/potato gratin. Put beef on top. Place Broccolini and tomatoes on side. Spoon sauce over meat; drizzle black pepper oil on top.
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