If you are looking for comfort food, our Chef Michael is your man!
Beef Stew with Truffle Bordolaise Sauce
INGREDIENTS
16 oz. filet mignon, cubed
2 medium white onions, diced
2 medium carrots, diced
6 shitake mushrooms, quartered; put stems aside
3/4 cup red wine
4 sprigs rosemary
1 bunch thyme
8 whole garlic cloves
4 bay leaves
1 bunch chives
8 whole peppercorns
3 cans beef broth (low sodium)
2 oz. truffle oil
salt and pepper to taste
Garnish: chives, paprika
For Roux:
1/2 lb. butter
1/2 cup flour
DIRECTIONS
In soup pot or rondeau, sear filet cubes. As cubes brown, add carrot, onion and 5 mushrooms (no stems). Cook 10-12 minutes on high heat, stirring.
Add the red wine and cook for another 5 minutes. Add beef broth and stir.
In a cheese cloth, combine thyme (uncut), rosemary, garlic, bay leaves, stems from shitake mushrooms, and peppercorns. Tie cheesecloth and add to stew. Cook 1-1/2 hours uncovered on medium heat.
Prepare Roux: Melt the butter and add flour. Stir until consistency of peanut butter. After stew has cooked 1 hour and 10 minutes (at last 20 minutes of cooking), add the roux to stew.
When the stew has finished cooking, remove cheesecloth and stir in the truffle oil.
Let stand a few minutes and serve over mashed potatoes with root vegetables (Brussel sprouts, butternut squash and parsnips). Serves 4.
Recipe by Executive Chef Michael Sherman at
The Greens at Greenwich in Greenwich, CT
thegreensatgreenwich.com; 203-531-5500
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11 Jan 2021
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If you are looking for comfort food, our Chef Michael is your man!
Beef Stew with Truffle Bordolaise Sauce
INGREDIENTS
16 oz. filet mignon, cubed
2 medium white onions, diced
2 medium carrots, diced
6 shitake mushrooms, quartered; put stems aside
3/4 cup red wine
4 sprigs rosemary
1 bunch thyme
8 whole garlic cloves
4 bay leaves
1 bunch chives
8 whole peppercorns
3 cans beef broth (low sodium)
2 oz. truffle oil
salt and pepper to taste
Garnish: chives, paprika
For Roux:
1/2 lb. butter
1/2 cup flour
DIRECTIONS
In soup pot or rondeau, sear filet cubes. As cubes brown, add carrot, onion and 5 mushrooms (no stems). Cook 10-12 minutes on high heat, stirring.
Add the red wine and cook for another 5 minutes. Add beef broth and stir.
In a cheese cloth, combine thyme (uncut), rosemary, garlic, bay leaves, stems from shitake mushrooms, and peppercorns. Tie cheesecloth and add to stew. Cook 1-1/2 hours uncovered on medium heat.
Prepare Roux: Melt the butter and add flour. Stir until consistency of peanut butter. After stew has cooked 1 hour and 10 minutes (at last 20 minutes of cooking), add the roux to stew.
When the stew has finished cooking, remove cheesecloth and stir in the truffle oil.
Let stand a few minutes and serve over mashed potatoes with root vegetables (Brussel sprouts, butternut squash and parsnips). Serves 4.
Recipe by Executive Chef Michael Sherman at
The Greens at Greenwich in Greenwich, CT
thegreensatgreenwich.com; 203-531-5500