My F&W
quick save (...)
Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
© Kirsten Strecker

Beef Tenderloin Sandwiches with Norton-Shiitake Sauce

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6

Riddle's Penultimate Cafe & Wine Bar in St. Louis mentions many of the local farmers who supply the ingredients on its quirky menu. Chef and owner Andy Ayers loves the organic shiitakes from Ozark Forest Mushrooms's farm in Salem, Missouri, because they add an intensely earthy flavor to these meaty, garlicky sandwiches with their wine-spiked sauce.

  1. 1 stick unsalted butter, cut into tablespoons
  2. 6 garlic cloves, minced
  3. 4 scallions, minced
  4. 1 1/2 pounds shiitake mushrooms, stemmed, caps thinly sliced
  5. 1 1/2 teaspoons chili powder
  6. 1 1/2 teaspoons dried thyme
  7. Coarsely ground black pepper
  8. 2 cups beef stock or low-sodium broth
  9. 2 cups Missouri Norton or other dry red wine
  10. 1 tablespoon soy sauce
  11. 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  12. Salt
  13. 2 baguettes
  14. 2 pounds filet mignon, sliced 1/2 inch thick
  15. Extra-virgin olive oil, for brushing
  1. In a large, deep skillet, melt 4 tablespoons of the butter. Add one-third of the minced garlic and all of the scallions and cook over moderately high heat for 1 minute. Add the shiitakes and cook until slightly softened, about 2 minutes. Add the chili powder, thyme and 1 teaspoon of pepper and cook over moderate heat, stirring occasionally, until the shiitakes begin to brown, about 5 minutes. Add the stock, wine and soy sauce and bring to a boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir the cornstarch slurry and whisk into the liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
  2. Preheat the broiler. Cut the baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way through. In a small saucepan, melt the remaining 4 tablespoons of butter. Add the remaining minced garlic and cook over low heat until fragrant, about 4 minutes. Brush the garlic butter on the baguettes and sprinkle lightly with salt. Broil the bread, cut side up, for about 1 minute, until golden.
  3. Preheat a grill pan. Brush the tenderloin slices with oil; season with salt and pepper. Grill the meat in batches over high heat, turning once, until charred and medium-rare, about 5 minutes. Dip the meat in the mushroom sauce and arrange on the baguettes. Spoon the mushroom sauce on top, close the sandwiches and serve.

Suggested Pairing

A spicy Norton from Missouri is a great choice, both for adding to the sauce and for drinking with the finished dish.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.