"There is no season when such pleasant and sunny spots may be lighted on,
and produce so pleasant an effect on the feelings,
as now in October.
- Nathaniel Hawthorne
~ Sunday neighborhood tour
BEEF TENDERLOIN SANDWICH with SHIITAKE WINE SAUCE
~ Easy supper adapted from FOOD & WINE (October 2006)
*
1 stick unsalted butter, cut into Tbsps.
6 minced coves garlic
4 minced scallions
1 1/2 pounds stemmed shiitake mushrooms, thinly sliced
2 tsp. minced rosemary
1 1/2 tsp. dried thyme
coarsely ground black pepper
2 cups organic beef stock
2 cup dry red wine
1 Tbsp. soy sauce
1 tsp. cornstarch dissolved in 1 Tbsp. cold water
coarse salt
2 baguettes
2 lbs. filet mignon, sliced 1/2 inch thick
extra-virgin olive oil, for brushing
- In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, thyme and 1 tsp. of pepper. Cook over moderate heat, stirring occasionally until shiitakes begin to brown, about 5 minutes. Add stock, wine and soy sauce. Bring to boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir cornstarch mixture and whisk into liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
- Preheat broiler. Cut baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way thorough.
- In small saucepan, melt remaining butter. Add remaining minced garlic and cook over low heat about 4 minutes. Brush garlic butter on baguettes and sprinkle lightly with salt. Broil bread, cut side up for about 1 minute, until golden.
- Preheat grill. Brush tenderloin slices with oil; season with salt & pepper. Grill meat until medium-rare, about 5 minutes. Dip meat in mushroom sauce and arrange on baguettes. Spoon mushroom sauce on top, close sandwiches and serve with good red wine. (6 servings)
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