Updated: Nov 14
With all the time on my hands these days, I have been going through my endless yellow pads of recipes I have created over the last 10 plus years. This one I will be making soon, it's a take on a traditional recipe only I put my spin on its, everything needs a touch of New Orleans.
The photo shows it on buckwheat, which gives the dish a nice earthy note enhancing the mushrooms, but I have also just served it with a nice toasty bread to soak up all the goodness. I removed all the root veggies to make the beef the main focus.
1 1/2 to 2 lbs Tri-tip roast, with the fat trimmed off and cut into nice juicy strips
1 to 1 1/2 cups of beef bone broth
1 pound of wild mushrooms - I like chanterelles, oyster, hen of the wood, and shiitake
1 cup of thinly sliced shallots
1 can of sardines
2 stalks of celery, diced
1 red bell pepper, diced
1 yellow onion, diced
3 green onions, just the green parts thinly sliced
a handful of Italian parsley, chopped and stems removed
1/2 cup creme fraiche
1/3 dry white vermouth
3 tablespoons unsalted butter
3 tablespoon of flour
2 teaspoons tomato paste
1/2 teaspoon of paprika
1/2 teaspoon of chili powder of your choice - optional
Salt and Pepper to taste
Toasty Crunchy Bread
Buckwheat prepared as per package
There are a lot of steps but the end results are wonderful.
In a large skillet over med-high heat melt 1 tablespoon of butter and drizzle a little olive oil, add mushrooms and saute until their water is released, season, and brown until tender. Now add the vermouth, bring to a boil, saute until most of the vermouth is gone, add 1/4 cup of creme fraiche stir to combine, cover and remove from heat.
In another large skillet over med-high heat and 1 tablespoon of butter and a drizzle of olive oil, working in small batches you want to brown the meat, about 30 seconds on each side, you just want to give them a kiss of searing but not cooking through. Once seared set-aside and cover to keep warm.
In the same skillet saute the shallots until golden brown and tender, scraping the brown bits off the bottom of the skillet as sauteeing remove and add to the plate with the beef.
In the same skillet and add the remaining butter, sardines, saute until the fish starts to breakdown, followed but the celery, yellow onion, and red bell pepper saute until soft, about 5 minutes. Add 2 tablespoons of flour to skillet and saute until golden, about 4 minutes. Add 1 cup of bone broth to skillet and sautee until starts to thicken. Strain off the sauce, discard the solids, and return the sauce to the skillet. Now add the tomato paste, spices, and remaining bone broth. Remove about 1/2 cup of the sauce from the skillet and whisk in the remaining flour until smooth and there are no lumps, return to skillet and saute and the sauce starts to thicken. Taste and season accordingly. Reduce heat, stir in the remaining creme fraiche, return the beef and shallots to skillet, cover, and simmer of low heat for 5 to 10 minutes. Remove from heat.
Plating, in the past I would start with the buckwheat, then the mushrooms, the beef, sauce and garnish with the green onions and parsley. But the last few times I made it I just add the mushrooms to the plate, spoon the beef and sauce over them and garnished with green onions and parsley, and served a nice toasty crunchy bread on the side.