Beef tenderloin with blue cheese, mushroom risotto and sugar snap peasJuly 18, 2006
I ate this tonight. Jealous?
Actually, the only complicated thing about pulling this dinner together is the mushroom risotto. Even my intrepid cook has to cheat by looking to our favorite geeks (and I mean that in the nicest way) at America’s Test Kitchen to complete his bastardized recipe.
So, since it involves the most explanation, here’s Kendle’s abbreivated take (feel free to supplement it with the wisdom of America’s Test Kitchen) on mushroom risotto — with some pics to inspire:
First, make the mushroom broth (pictured at left):
3 cups of chicken broth
2 tpsp. of soy
1 tbsp. of worcester sauce
Sprig of Rosemary; 5 sprigs of thyme; 2 sprigs of marjoram
1 1/2 caps of porcini mushrooms, sliced up ninja style
Bring to a boil then turn down to a simmer for 40 minutes. Strain (save those ‘shrooms!) and then simmer until it’s ready to be added to the risotto. (Warning from K: Hold off seasoning until the end; the soy will concentrate salt flavors, so adjust to taste at the finale.)
Next, more funghi. Chop up some:
Garlic (one clove); porcini mushrooms (use the stuff you strained from the stock); onion (1/2 cup, chopped); and 1/3 pound of oyster mushrooms. Cook that tasty concoction (pictured at right) in 3 tbsps. of butter.
What now? Well, rather than follow the meticulously timed recipe of the test kitchen… K adds some onions to a butter-glazed pan, and sweats ’em. Like criminals under the police spotlight. Then he adds the mushroom concoction, throws in 2 cups of rice, 1/2 cup of wine (he used rice wine) and then keeps adding broth until things look nice ‘n’ thick. Then you throw on about 2 cups of a grated cheese — he uses pecorino. Yum. According to my observations, after adding the rice, the operation takes about 20 minutes.
Unsatisfied with this level of detail? Tell me about it. At least now he’s attempting to dicate — if not write down — his secrets.
For the faint of heart where funghi are concerned, there’s always beef. It’s what’s for dinner.
Just pick up some tenderloin at Trader Joe’s — if there’s one nearby. Turn your grill to medium high heat. Salt and pepper those luscious red slabs and wait until the grill heats up. (Regarding this, K tells me some high-fallutin’ stuff about drawing out moisture and increasing the browning action… but bottom line: It tastes good when you do it this way.)
Add to the grill, four minutes a side. With one minute to go, throw on a hunk of blue cheese per steak. Remove from the grill and allow it to rest for five minutes. Enjoy!
Behold, the power of cheese. (These agriculture slogans really work on me, don’t they?)