MUSTARD MUSHROOM RECIPE RECIPES

Name: Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 slices, country-style bread; Olive oil; Salt and pepper; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 beef fillet steaks, about 6 ounces; Salt and coarsely ground black pepper; 1 pound shiitake mushrooms, cleaned and quartered; 2 shallots, finely diced; 1 cup red wine; 1 cup beef broth; 2 tablespoons Dijon mustard; 2 tablespoons cold unsalted butter; 2 tablespoons olive oil; 3 large Spanish onion, peeled and sliced thinly; 2 cloves garlic, finely chopped; Salt and freshly ground black pepper; 4 large potatoes, peeled and sliced thinly; 3 tablespoons balsamic vinegar; 1 1/4 cups heavy cream; 1/4 cup finely chopped fresh parsley; 1 cup grated Gruyere cheese

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE ...

Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce ... image

Provided by Bobby Flay

Categories side-dish

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 1 hours 25 minutes

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 slices, country-style bread
Olive oil
Salt and pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Steps:

Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

SIMPLE SAUTEED MUSTARD GREENS RECIPE | SUNNY ANDERSON ...

Simple Sauteed Mustard Greens Recipe | Sunny Anderson ... image

Provided by Sunny Anderson

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard

Steps:

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm.

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Calories 289 calories per serving

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SIMPLE SAUTEED MUSTARD GREENS RECIPE | SUNNY ANDERSON ...

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1. Preheat the oven to 200°C/400°F/gas 6.
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3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
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See details

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Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

See details

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