Tenderloin Tips with Shitaki Porcini Peppercorn Demiglaze
By Chef John Zakarian
There is a saying, “If you’re afraid of heat get out of the kitchen”, that was several hundred years ago. When the kitchen was a large room in the lowest floor of the house, where a large wood burning oven delivered 150 degree heat, with no a/c, no air exchange, and no fans. Even today with all the modern cooling systems on earth, commercial kitchens equipped with broilers, convention ovens, stoves, fritter, and grilles, its still hot and hotter when you have to put out 80-100 dinners in 45 minutes without sacrificing quality. “Hail to the Chef” it’s sizzling baby!
Hello, my name is John Zakarian and I am the chef/owner of Zak’s Prime Steakhouse. Today I’d like to take you to your own kitchen with your marble counter tops dazzling appliances, and sophisticated tools and cutlery not to mention a five ton a/c blowing over head to keep you cool. First mix your favorite martini, pour it in a tall glass, and have a big sip (this builds your courage, helps your taste buds, and triggers your awareness), and pull out the sharpest knife you have for chopping. So let’s wipe the dust off the stove, and start sizzling baby, we’re cooking, you and me.
This dish was first created for my beautiful partner Lori Perkins. Who, being tired of grilled steak five times a week, wanted something different. So it was. After her approval things went upwards. The Tenderloin Tips with Shitaki Porcini Peppercorn Demiglaze was the best seller for past six years and going strong. Have another sip and let’s begin cooking!
32oz Center Cut Beef Tenderloin (Can be substituted with Pork Tenderloin)
2oz Dried Porcini Mushrooms
3oz Shitaki Mushrooms
4 Large Idaho Potatoes (cooked and mashed)
8 Cloves of peeled Garlic
1 Cup of Red Wine
1/4 Cup of Heavy Cream
1/2 Cup of Veal Demi
Tbsp of Crushed Black Pepper
Steps for cooking:
Step 1. In a small saucepan add 1 cup of water and 2oz dried porcini. Let simmer over medium heat for 20 minutes. Remove the mushrooms without discarding the liquid reduction.
Step 2. Remove and discard Shitaki stems. And slice the caps vertically thin.
Step 3. Preheat a large pan with a little olive oil over high heat. Start searing the meat in whole, rolling it over time,to time until it is golden brown (2-3 minutes). Do not use a fork or any other object that may peirce the meat. Use tongs or two large spoons if tongs are not available. Remove the meat put it on a roasting pan. Place the pan in the middle rack of a preheated 450 degree oven. Ten minutes for medium rare, 15 minutes for medium, 25 minutes for medium well.
Step 4. The sauce. In a sauce pan add 2 tbsp of butter. Add peppercorns and both mushrooms. Saute for 1 minute to 1 minute and a half. Then add 2 tbsp of the liquid reduction of the porcini. Add demiglaze and 1 cup of red wine. Let the sauce boil for a minute. Add the heavy cream and start mixing ingredients until the sauce becomes thick and velvety, turn off the burner.
Step 5. Add roasted garlic (smashed) to your mashed potatoes (salt and pepper to taste.)
Plating — Slice the tenderloin into 16 equal portions. Mound the potatoes in the center of the plate. Lay the slices of meat over the side of the potatoes like a pyramid. With a large spoon pour the sauce around the mound (do not cover the meat.) Garnish the mound with fine fried onions, or rosemary and voila you have a earthy, flavorful, mouth watering dish from Zak’s.
All red wines will go good with this dish. But because of the richness of the sauce I would recommend a bold Washington state merlot, or a big cabernet sauvignon from Napa.
(My favorite Northstar Merlot from Washington.)