Beef Teres Major with Porcini Tortelloni in a Wild Mushroom Sauce
2 each – 3 oz beef teres major
8 each – porcini mushroom tortelloni
2 tbsp – unsalted butter
½ cup – chopped wild mushrooms
½ cup – red wine
1 tbsp – olive oil
1 each – shallots, thinly sliced
1 tbsp - thyme, chopped
In frying pan melt 2 tbsp of butter, add mushrooms and shallots and sprinkle of salt and sauté until brown and tender, about 7 minutes and set aside. In large pot boil water add a pinch of salt. In cast iron pan heated to very hot add olive oil and then the steak; sear for about 4 minutes on one side and turn and sear for another 2 minutes, remove from heat and let rest for 5 minutes. While steaks are resting, blanch the tortelloni for about 2 minutes, return the the pan with the mushroom mixture to the stovetop, add red wine and simmer until reduced by half, add remaining butter and drained tortelloni and toss. Place tortelloni and wild mushroom mixture in bowl and top with 2 teres majors, garnish with thyme.
Boneless Pork chops and Butternut Squash Ravioli served with a Honey Whiskey Sage Butter Sauce
2 4oz Boneless Pork loin Chop (commodity or PFP) -Kuna # SC1622
8 Louisa Butternut Squash Ravioli -Kuna # 44075
1 slice bacon diced
ó Tbs Shallot minced
1 oz Honey Whiskey
ó Crisp Red Apple diced or sliced, skin on
3 Fresh Sage Leaves- 1 julienned
2 Tbs Butter
- Season and grill chops.
- In skillet cook diced bacon, add shallots and cook until tender
- Drain off any excessive grease.
- Add Honey Whiskey to deglaze
- Add brown sugar and apples, heat but still slightly firm
- Add julienned sage and butter
- Blanch ravioli, toss with sauce.
- Plate pork chops and ravioli
- Drizzle remaining sauce over chops
- Garnish with remaining fresh sage leaves.
This braised short rib recipe coming soon! and this photo