Wood Grilled Buffalo Tenderloin With Wild Mushrooms And Port Wine Sauce Recipes

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BUFFALO TENDERLOIN WITH TETON BLACK BAR-B-QUE SAUCE



Buffalo Tenderloin with Teton Black Bar-B-Que Sauce image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 17

6 to 8 (8-ounce) buffalo tenderloins
Freshly ground black pepper
Kosher salt
2 tablespoons pureed roasted garlic
2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace)
1 tablespoon chopped shallots
1 sprig rosemary leaves stripped from stem, coarsely chopped
1 sprig thyme, stripped
3 leaves sage, chopped
1 teaspoon chopped garlic
1/2 cup port wine
1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves)
1 cup maple syrup
1/2 cup red wine vinegar
1 1/2 cups Worcestershire sauce
1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)
Braised spinach and your favorite potato, for serving, optional

Steps:

  • Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness.
  • Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and kosher salt.
  • Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato.

STEWED EXOTIC MUSHROOMS WITH GNOCCHI PORT WINE SAUCE



Stewed Exotic Mushrooms with Gnocchi Port Wine Sauce image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 23

4 ounces crimini mushrooms, trim, cut into wedges, washed
4 ounces porcini or chanterelle mushrooms, trim, cut into wedges, washed
4 ounces shiitake, trim, cut into wedges, washed
4 ounces button mushrooms, trim, cut into wedges, washed
4 ounces oyster mushrooms trim, cut into wedges, and washed
1 tablespoon olive oil
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
4 ounces port wine
2 ounces heavy cream
1 tablespoon butter
1 tablespoon grated Parmesan
1/4 teaspoon fresh marjoram
1 pound frozen gnocchi (store bought) cooked
Salt and pepper
1 large onion, sliced
1 celery stalk, chopped
1 carrot, chopped
3 cloves garlic, peeled and smashed
All mushroom stems, washed
1 teaspoon whole black peppercorns
1 bay leaf
Small tied bundle of parsley and thyme

Steps:

  • Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
  • Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA



Beef Tenderloin Steak With Mushrooms and Madeira image

Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.

Provided by Kittencalrecipezazz

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
2 tablespoons olive oil
14 ounces white button mushrooms, sliced (can use more)
2 -3 tablespoons shallots, finely chopped (or to taste)
1 tablespoon minced fresh garlic
1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
4 (5 ounce) beef tenderloin steaks (about 1-inch thick)
1/2 cup madeira wine
1 1/2 cups beef broth
1/2 cup whipping cream
1 tablespoon flour, mixed with
1 tablespoon melted butter, to create a roux
salt and pepper

Steps:

  • Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
  • Add in the mushrooms; saute until tender (about 10 minutes).
  • Add in shallots with HALF the minced garlic; saute for about 3 minutes.
  • Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
  • Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
  • Season steaks with salt and pepper, and add to skillet.
  • Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
  • Transfer the steaks to a plate.
  • Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
  • Add in Madeira and boil until reduced by half (this should take about 3 minutes).
  • Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
  • Add in cream and boil for about 2 minutes.
  • This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
  • Stir in the mushroom mixture, and then season the sauce with salt and pepper.
  • Return the steaks to skillet and cook until heated through (about 1 minute).
  • Transfer to plates and spoon the sauce over.

Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2

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