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Mushroom Tenderloin Cubes

Mushroom Tenderloin Cubes
YIELDS
38 servings
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Ingredients

1 ¼
lb(s) beef tenderloin or strip loin grilling steak
2
Tbsp brandy
2
cup small white mushrooms (about 8 oz)
1 14
g pkg dried porcini mushrooms
½
tsp each salt and pepper
2
Tbsp butter
1
tsp chopped fresh thyme (or ¼ tsp dried)
2
tsp soy sauce
¼
tsp granulated sugar
1
Tbsp chopped fresh chives
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Directions

Step 1

Cut beef into 1-inch cubes; place in bowl. Mix in half of the brandy; let stand for 10 minutes. Trim stems off white mushrooms; set mushrooms aside.

Step 2

In spice grinder or using mortar and pestle, grind porcini mushrooms until in fine powder. In shallow dish, stir together ground porcini mushrooms, salt and pepper. Drain beef; coat, a few pieces at a time, in porcini mushroom mixture.

Step 3

In large skillet over medium-high heat, melt 1 tbsp of the butter; in 2 batches, sear beef cubes on all sides, about 1 minute per batch. Transfer to plate. Wipe out pan.

Step 4

In same pan over medium heat, melt remaining butter; cook stemmed mushrooms and thyme, stirring, for 3 minutes. Add soy sauce, sugar and remaining brandy; cook, stirring, until mushrooms are glazed and no liquid remains, about 30 seconds. Let cool.

Step 5

For each piece, thread 1 mushroom and 1 beef cube onto toothpick. Place on rimmed baking sheet. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 8 hours.)

Step 6

Bake in 450°F oven until heated through, about 5 minutes. Transfer to warmed serving platter; garnish with chives.

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