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New York City Wine Tasting Club

Beef with Beer and Wild Mushroom Broth


Dish:
Tenderloin of Beef with Beer and Wild Mushroom Broth
From Marcus Sauelsson, Chef at Acquavit

Ingredients:

2 Idaho potatoes, peeled and diced
2 cups wild mushrooms
1 shallot
2 cups water
1-cup beer
1 tbs. olive oil
Salt and pepper to taste
2 x 4oz tenderloin steaks
2 sprigs thyme
1 tbs. soy sauce

Instructions:
1. Slice the beef thinly and pound. Set aside in the fridge
2. Boil the potatoes until soft. Mash with a fork
3. Sauté the shallot and mushrooms in cooking oil
4. Add the water and the beer to the mushrooms
5. Remove the mushrooms from the beer broth and chop them up
6. Add them to the mashed potatoes together with 1 tbs. olive oil and season with salt and pepper. Whisk together
7. Meanwhile, add the soy sauce to the beer broth

Take the beef and stuff with the potato and mushroom mixture. Roll to make a roulade. Then cut the beef into pieces, 4" long by 2" wide. Cook the beef for about 2 minutes in an oven at 350F.

Prior to serving, pour the hot beer broth over the pieces of beef.