Tenderloin with Wild Morel Ragout and Red Pepper Coulis Accompanied by Lake Walleye with Asparagus and Tomato Chive Cream, Macaire Potatoes and Farmer Vegetable

submitted by Don Pleau, Food and Beverage Director, and Randy Hoppman, Executive Chef; Eagle Ridge Resort & Spa; Galena, ILL.

by C&RB Staff (editor@clubandresortbusiness.com)
January 2007
 

Black Angus Tenderloin
Amt        Ingredient
4 - 6 oz.        Black Angus tenderloin
To taste        salt
To taste        freshly cracked black pepper

Wild Morel Ragout
Amt        Ingredient
2 1/2 lbs.        morels, trimmed and cleaned
2         shallots, minced
4 tbsps.        unsalted butter
2 sprigs        fresh thyme
2 cloves        garlic, minced
1/4 cup        dry white wine
1/2 cup        chicken stock
1/2 cup        heavy cream
1 tbsp.        fresh chives, chopped
1 tbsp.        fresh parsley, chopped
To taste        salt and pepper
Procedure:
• Heat a skillet over high heat and add morels to the hot dry pan. Cook until brown, about 2 minutes.
• Add butter, shallots and thyme and cook until the morels have given up their liquid (about 3 minutes).
• Continue to cook until all the liquid has evaporated, about 2 more minutes.  
• Add wine and evaporate, about 2 minutes.
• Add chicken stock and reduce by half. Add cream, chives and parsley and season with salt and pepper to taste. Remove thyme sprigs before serving.

Red Pepper Coulis
Amt        Ingredient
3        red peppers, diced
1        shallot, minced
2 tbsps.        extra virgin olive oil
2 oz.        dry white wine
1-1/2 cups    chicken stock
To taste        salt and pepper
Procedure:
• Sauté shallot in olive oil, about 2 minutes. Add the red peppers and saute until very soft, about 12 minutes.
• Deglaze the pan with white wine and allow to reduce until nearly cooked away.
• Add the chicken stock and reduce by half.
• Purée mixture in blender and season to taste with salt and pepper.

Lake Walleye
Amt        Ingredient
4 - 4 oz.        lake walleye filets
To taste        salt
To taste        ground white pepper

Asparagus and Tomato Chive Cream
Amt        Ingredient
4        asparagus spears, blanched and shocked, sliced into rounds
1/4 cup        tomato concasse, diced small
1 tbsp.        butter
1        shallot, minced
2 cups        heavy cream
1 tbsp.        chives, chopped
To taste        salt and pepper
Half        lemon, juice and zest
Procedure:
• Sauté shallots in butter until translucent, approximately 3 minutes. Add heavy cream and reduce by one-quarter.
• Stir in asparagus and tomato, cook until warmed through about 1 minute.
• Add the chives, lemon zest and juice, and season to taste with salt and pepper.

Macaire Potatoes
Amt        Ingredient
2 lbs.        baking potatoes
2 oz.        butter
1 clove    garlic, creamed
1 tbsp.    parsley, chopped
To taste    salt and white pepper
3 tbsp.    clarified butter
Procedure:
• Preheat oven to 350 degrees.
• Cook potatoes until tender (about 1 hour). Cut potatoes lengthwise and remove pulp, reserve in a mixing bowl.
• Add butter, parsley, garlic and salt and pepper to taste. Form into cakes and sauté with clarified butter, until golden brown and warmed through.

Farmers Vegetable Bundles
Amt        Ingredient
1        zucchini, bâtonnet
1         yellow squash, bâtonnet
1        carrot, bâtonnet
1        red pepper, bâtonnet
16        asparagus spears, trimmed
4        scallions, trimmed
3 tbsps.        butter
To taste        salt and pepper
Procedure:
• Blanch all vegetables in salted boiling water, shock in ice water.
• Sauté in butter and divide evenly into four piles; tie each bundle with a scallion.

Yield: 4 servings