Tuesday, July 3, 2007

Bone In Stock Yards Tenderloin Filet with Dungeness Crab Duxelle and Whiskey Peppercorn Reduction

1 – 14 oz Bone in Filet (USPN # 2328399)
2 oz of Dungeness Crab Duxelle Mixture
4 oz of Whiskey Peppercorn Reduction
*Cut a small pocket in the steak on the side of the filet away from the bone, about in the middle of the steak. Insert your finger into the steak to open up the pocket cut into the side of the steak. Make sure mixture is not coming out of the steak.

*Mark steak on char broiler just until X marks are on both sides of the steak.

*Place steak in preheated 350 degree oven until medium rare. (About 15 minutes)

Reheat Whiskey Peppercorn Reduction in a small sauce pan over light heat. If sauce is too thick, thin with a a touch of heavy cream.

*Place sauce on bottom of plate and place the finished Bone in fillet on top of the sauce.

Serve with whole broiled asparagus or marinated zucchini halves, garnish with rosemary and pear tomato spears.

Recipe For Dungeness Crab Duxelle: Made In Advance

1 lb of finely minced mushrooms
¼ lb of unsalted butter
½ cup of white cooking wine
2 oz of finely minced shallots
8 oz of Dungeness Crab meat
¼ cup of sour cream

*Place all ingredients except Dungeness Crab and sour cream in a medium sized stock pot over medium heat. Reduce mixture, stirring frequently, until mushroom reduction turns nearly black and pasty in texture. About 1-1 ½ hour.

*Remove from heat. Place in a shallow dish pan to cool. When mixture is cool and pasty, mix in the thawed Dungeness Crab Meat and sour cream. Set aside.

Recipe For Whiskey Peppercorn Reduction: Made In Advance

3 cups of beef stock
3 cups of chicken stock
2 oz of finely minced shallots
1 oz of finely minced garlic
¼ lb of unsalted butter
½ cup of whiskey
1 cup of heavy whipping cream
2 tblsp cracked black pepper
1 tblsp whole green pepper
1 tblsp of cornstarch

*Saute garlic and shallots in butter over medium heat in a medium sace pan until shallots are translucent. Deglaze with whiskey, scraping the bottom of the pan to loosen all flavorings.

*Add 3 cups of beef stock and 2 ½ cups of chicken stock (setting aside ½ cup) and reduce over simmering heat until only 3 cups of liquid is left. (about 30 minutes). Lower heat to just under simmering. Add heavy whipping cream and both types of peppercorns and reduce an additional 20 minutes. Mix 1 level tblsp of cornstarch with remaining ½ cup of chicken stock until cornstarch is dissolved. Add to sauce and allow to heat for an additional 10 minutes. Remove from heat and cool.

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