Beef Saute
Ingredients
Beef - Tenderloin 300 g
Shallot 8
Mushroom _ Shataki 150 g
Mushrooms - white 150 g
Butter 60 ml
Oil - Peanut 15 ml
Cream - Whipping 100 ml
Stock - Beef 150 ml
Madeira 100 ml
Corn Starch 5 ml
Pasta - Egg Noodles 250 g
Preparation
1. Put water for the pasta on to boil.Add the pasta when boiling.
2. Peel the shallots, slice thinly and chop finely and set aside.
3. Slice the mushrooms.
4. Slice the beef. If starting with a larger tenderloin, trim the fat then the white connective tissue by running your knife under a sinew then lifting and slide the knife at a slight angle first towards the thick end then the towards the thin. Then make finger thickness slices across the beef, then cut into finger width ribbons. Cut the ribbons into finger length pieces. Set aside.
5. Put a pan just past medium. when warm add a bit of the oil and butter then saute the mushrooms in small batches and set aside.
6. Turn down the heat and add the shallots and cook until soft and lightly brown.
7. Turn up the heat to medium or just past. Add butter/oil as necessary. Saute the meat a bit at a time browning on all sides. Set aside.
8. Pour off the fat the add the Madeira and boil down by 2/3.
9. Put the corn starch in a bowl then add a but of the beef stock and stir. set aside.
10. When the Madeira is boiled down stir in the corn starch mixture then immediately the stock. Whisk together.
11. Return the meat, mushrooms and shallots to the sauce, heat through.
12. Drain the pasta.
13. To serve put the pasta in bowls and to with the sauce and meat.
2. Peel the shallots, slice thinly and chop finely and set aside.
3. Slice the mushrooms.
4. Slice the beef. If starting with a larger tenderloin, trim the fat then the white connective tissue by running your knife under a sinew then lifting and slide the knife at a slight angle first towards the thick end then the towards the thin. Then make finger thickness slices across the beef, then cut into finger width ribbons. Cut the ribbons into finger length pieces. Set aside.
5. Put a pan just past medium. when warm add a bit of the oil and butter then saute the mushrooms in small batches and set aside.
6. Turn down the heat and add the shallots and cook until soft and lightly brown.
7. Turn up the heat to medium or just past. Add butter/oil as necessary. Saute the meat a bit at a time browning on all sides. Set aside.
8. Pour off the fat the add the Madeira and boil down by 2/3.
9. Put the corn starch in a bowl then add a but of the beef stock and stir. set aside.
10. When the Madeira is boiled down stir in the corn starch mixture then immediately the stock. Whisk together.
11. Return the meat, mushrooms and shallots to the sauce, heat through.
12. Drain the pasta.
13. To serve put the pasta in bowls and to with the sauce and meat.
