Napoleon of Portobella Mushroom Piccata and Beef Tenderloin with Artichoke-Sage Sauce
Man, that's a mouthful. And oh, was it ever! :)
I adapted this from a nice Portobella Piccata recipe I found in my new copy of The Olives Table and it was truly divine. I served this with sides of twice-baked potatoes and creamed spinach.
Portobella Piccata
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/4 cup bread crumbs
1/2 tablespoon unsalted butter
1/2 tablesppon olive oil
4 medium sized portobello mushrooms, trimmed and cleaned
4 ounces buffalo mozzarella cheese, cut into slices
2 tablespoons fresh basil leaves, chopped
Preheat the oven to 350 degrees.
Combine the flour, salt, and pepper on a plate, place the eggs in a shallow bowl, and spread the bread crumbs on another plate. Heat a large cast-iron skillet over medium high heat and, when it is hot, add the butter and oil. Dredge the mushrooms, first in the flour, then the eggs, then in the breadcrumbs -- then sear in the skillet until browned (about 1 minute per side).
Transfer the skillet to the oven and bake for 10 minutes. After ten minutes, top the mushrooms with the mozzarella, sprinkle with the basil, then return to the oven until the cheese has melted (about two minutes).
Lemon-Sage Artichoke Sauce
2 tablespoons unsalted butter
6 fresh, frozen, or canned artichoke bottoms, thinly sliced
2 tablespoons fresh parsley, chopped
6 fresh sage leaves, cut into slivers
3 tablespoons fresh lemon juice
Melt the butter in a medium skillet over medium-high heat. Cook until browned, about 3 minutes. Add the artichoke, parsley, sage, and lemon juice, stirring well after each addition, and cook until artichokes are hot, about 2 minutes. If desired, puree mixture with an immersion blender at this point.
Beef Tenderloin
4 beef tenderloin medallions, about 5 oz each and 1 inch thick
Kosher salt
Cracked black pepper
Worcestershire sauce
1 tablespoon butter
Rub beef medallions with Worcestershire and let marinate while preparing other ingredients. When ready to sear, heat butter in a cast iron skillet on medium-high heat. Rub medallions with a generous coating of salt and pepper, then place in skillet. Sear, turning only once, for three minutes per side for medium rare (adjust doneness to your liking).
Napoleon Assembly
Place one portabello mushroom cap on dinner plate, top with beef medallion, then cover with artichoke sauce. Garnish with fresh parsley and basil.
I adapted this from a nice Portobella Piccata recipe I found in my new copy of The Olives Table and it was truly divine. I served this with sides of twice-baked potatoes and creamed spinach.
Portobella Piccata
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/4 cup bread crumbs
1/2 tablespoon unsalted butter
1/2 tablesppon olive oil
4 medium sized portobello mushrooms, trimmed and cleaned
4 ounces buffalo mozzarella cheese, cut into slices
2 tablespoons fresh basil leaves, chopped
Preheat the oven to 350 degrees.
Combine the flour, salt, and pepper on a plate, place the eggs in a shallow bowl, and spread the bread crumbs on another plate. Heat a large cast-iron skillet over medium high heat and, when it is hot, add the butter and oil. Dredge the mushrooms, first in the flour, then the eggs, then in the breadcrumbs -- then sear in the skillet until browned (about 1 minute per side).
Transfer the skillet to the oven and bake for 10 minutes. After ten minutes, top the mushrooms with the mozzarella, sprinkle with the basil, then return to the oven until the cheese has melted (about two minutes).
Lemon-Sage Artichoke Sauce
2 tablespoons unsalted butter
6 fresh, frozen, or canned artichoke bottoms, thinly sliced
2 tablespoons fresh parsley, chopped
6 fresh sage leaves, cut into slivers
3 tablespoons fresh lemon juice
Melt the butter in a medium skillet over medium-high heat. Cook until browned, about 3 minutes. Add the artichoke, parsley, sage, and lemon juice, stirring well after each addition, and cook until artichokes are hot, about 2 minutes. If desired, puree mixture with an immersion blender at this point.
Beef Tenderloin
4 beef tenderloin medallions, about 5 oz each and 1 inch thick
Kosher salt
Cracked black pepper
Worcestershire sauce
1 tablespoon butter
Rub beef medallions with Worcestershire and let marinate while preparing other ingredients. When ready to sear, heat butter in a cast iron skillet on medium-high heat. Rub medallions with a generous coating of salt and pepper, then place in skillet. Sear, turning only once, for three minutes per side for medium rare (adjust doneness to your liking).
Napoleon Assembly
Place one portabello mushroom cap on dinner plate, top with beef medallion, then cover with artichoke sauce. Garnish with fresh parsley and basil.