Marinated Bistro Filet Medallions with Horseradish and Black Pepper Sabayon, Shoestring Truffle Potatoes Served with Thyme Roasted Hen of the Woods Mushrooms and Sweet Carrot Puree
6 petite tenderloin or bistro filet, 7-8 oz
1 cup olive oil
½ cup herbs, chopped
2 garlic cloves
salt and pepper to taste
2 tbsp marsala wine
6 egg yolks
6 oz butter, melted
1/3 cup freshly grated or 1 tbsp prepared horseradish
2 tsp kosher salt
freshly cracked black peppercorns, to taste
1 tbsp lemon
8 ea Hen of the Woods
6 sprigs thyme
1 shallot, julienne
2 garlic, smashed
4 tbsp marsala wine
4 tbsp butter
24 ea pearl onions, cleaned and peeled.
salt and pepper to taste
4 ea large carrots, peeled and cut into 1 inch
Enough water or veg stock to cover
2 cloves garlic
1 sprig thyme
Salt and sugar to taste
Start by marinating the bistro filets in the olive oil, herbs, garlic, salt and pepper. Preheat oven to 375. Take the bistro filets and allow excess marinate to drip off. On a hot grill, mark all sides of the bistro. Finish in a 375 oven until internal temperature reaches 127 degrees. Allow to rest for 5 minutes before slicing into medallions.
Take all the ingredients and place in a small saucepot. Season to taste with salt and a small amount of sugar. Cover with a cartouche. Allow to simmer until carrots are fork tender. Remove the thyme stem and strain most of the liquid. Puree in a blender until smooth. Season to taste.
Take the mushrooms and cut in half. In a sauté pan over medium-high heat, sear the mushrooms and pearl onions until golden brown. Remove mushrooms once seared. **TRY AND KEEP THE MUSHROOMS INTACT** Deglaze pan with marsala wine and add shallots, garlic, butter and thyme. Allow to reduce to a sauce consistency season to taste. Pour a small amount of the sauce over each mushroom and finish in a 350 degree oven until cooked thru. The mushrooms should be crispy and intact.
Pour enough water into a 4-quart saucepan to reach a depth of 1 inch; bring to a boil over medium heat. Place marsala and egg yolks in a medium-size metal, nonreactive bowl, and whisk until smooth. Place bowl over the saucepan of simmering water. Whisking constantly, cook the yolks and wine together until pale and foamy and a ribbon forms on the surface of the foam when the mixture falls from the whisk.
Remove bowl from heat; Slowly incorporate the melted butter a little at a time until a smooth consistency is achieved. Stir in horseradish, lemon juice and a generous seasoning of pepper.
To finish: Lay a small amount of carrot puree on the base of the plate. Place the mushrooms and pearl onions on one side and the sliced bistro on the other. Top with the sabayon and then truffled potatoes. Serves 8