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Corn Crusted Beef & Wild Mushroom Tart
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Corn Crusted Beef & Wild Mushroom Tart

Ingredients

10 10 3" (7.5 cm) tart shells
Wild Mushroom Emulsion
1/4 c 50 mL sliced shallots
2 tbsp 25 mL crushed garlic
3/4 c 175 mL mushroom stems (from exotic mushrooms)
1/3 c 75 mL Port
3/4 c 175 mL EACH: red wine, veal jus
1/2 c 125 mL butter
1/3 c 75 mL olive oil
    salt, pepper and lemon, to taste
    fresh herb bundles, garnish
10 - 5 oz 10 - 140 g beef tenderloin tournados
1/2 c 125 mL cornmeal
1 lb 500 g mix of exotic mushrooms (stems saved for sauce)
2 tbsp 25 mL olive oil
1/3 c 75 mL shallots, finely sliced
1/4 c 50 mL tomato concasse (skinned, deseeded, diced)
1 tbsp 15 mL fresh herbs, chopped (rosemary, thyme, marjoram, parsley, tarragon)
1/4 c 50 mL EACH: olive oil, butter
1 1 red pepper, yellow pepper, carrot, red onion, zucchini, leek, each (all cut in small batons)
1/2 1/2 celery root
1 tbsp 15 mL sugar
1/4 c 50 mL chicken stock

Instructions

Bake tart shells and let stand in warm area.

Wild Mushroom Emulsion

  1. Saute shallots and garlic in 2 tbsp (25 mL) olive oil. When golden, add mushroom stems and cook over low heat until moisture is evaporated.
  2. Add Port and red wine; reduce by half.
  3. Add veal jus and reduce by half.
  4. Transfer emulsion mixture to blender and slowly add butter, then olive oil.
  5. Season with salt, pepper and lemon. Strain through a fine sieve.

Beef

  1. While sauce is reducing, season beef and dredge in cornmeal. Sear in a hot pan with oil and butter until desired doneness. Leave to rest.

Vegetables

  1. Saute mushrooms in hot pan with olive oil until moisture has evaporated.
  2. Add shallots, tomato concasse, herbs, butter and season with salt and pepper. Fill tart shells with this mixture.
  3. In a heavy bottom fry pan, on low heat, saute carrot, peppers, and celery root in olive oil for 2 minutes.
  4. Add sugar and remaining vegetables, saute for 2 more minutes.
  5. Add chicken stock and then roast in oven for 4 minutes.
  6. To present: Arrange mushroom filled tarts in centre of plate. Thinly slice beef, allowing 5 oz (140 g) per plate. Alternate the beef with the roasted vegetables on top of the tart. Pour sauce over top. Garnish with a fresh herb bundle.

Servings: 10 tarts