Pan seared beef and grits - WBRC FOX6 News - Birmingham, AL

Pan seared beef and grits

Pan seared Filet of Beef with Mushroom Glace, acorn squash and Grits cake

Ingredients:

1 recipe of acorn squash puree

4 grits cakes using your favorite method

4 filets of Beef

1 recipe of mushroom glace

 

Procedure:

1.            Season Filets with S&P

2.            Heat pan and add oil

3.            Sear steaks and cook  to desired doneness

4.            Reheat puree

5.            Heat pan and add oil

6.            Pan fry grits until heated through

7.            Sauté mushrooms and add glace

8.            Plate entrée and enjoy

 

Acorn Squash Purée

yield: Makes 6 servings

 

Ingredients

  • 3 acorn squash, halved, the seeds and strings discarded
  • 1 cup chicken stock
  • 2 tablespoons unsalted butter
  • freshly grated nutmeg, cinnamon and mace to taste

 

Preparation

Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.




Demi-glace sauce: (using brown stock)

1 gallon Brown Stock

1 tablespoon butter, plus 2 tablespoons cold butter

1 shallot, finely chopped

3 cups sliced wild mushrooms

1 cup red wine

2 tablespoons chopped thyme leaves

Place the stock in a large pot and bring to a boil. Reduce the heat to a simmer and simmer until reduced to 1 quart.

In a saucepan over medium heat, add 1 tablespoon of the butter and melt. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they have given off their liquid, about 5 minutes. Add the red wine and reduce until almost dry, about 5 minutes. Add the stock and simmer to heat through. Add the thyme and season with salt and pepper. Finish with the remaining 2 tablespoons butter.

Yield: about 4 cups

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