The Bernerhof Inn

Glen, New Hampshire

Speciality Recipe

Grilled Mongolian Beef Tenderloin with Frilled Portobello Mushrooms, Bok Choy and Ginger/Cilantro Jus

Ingredients - Ginger/Cilantro Marinade:

4 Tablespoons fresh ginger, minced

2 Tablespoons garlic, minced

2 shallots, minced

2 jalapeno peppers, stemmed, seeded and minced

2 Tablespoons cilantro leaves, chopped

2/3 cup rice wine vinegar

1 1/3 cup mirin

2/3 cup chicken stock

2 cups Kikkoman soy sauce

1 1/3 cups dry sherry

2/3 cup sherry vinegar

1/2 cup light sesame oil

Ingredients - Beef:

2 quarts ginger/cilantro marinade (from above)

Eight 6-ounce beef tenderloin steaks

8 large portobello mushroom caps

2 cups brown veal or beef stock

1 cup mirin

4 Tablespoons rice wine vinegar

2 Tablespoons olive oil

1 head bok choy, chopped

salt & white pepper

2 Tablespoons Kikkoman soy sauce

3 cups canola oil (for deep frying potato)

2 baking potatoes, peeled and julienned

8 Tablespoons unsalted butter

Marinade: Place ginger, garlic, shallots, jalapenos, cilantro, mushroom and rice wine vinegar in the bowl of food processor or blender; pulse until smooth. Transfer to stainless steel bowl and add rest of ingredients. Reserve until needed.

Beef: Place marinade in large stainless steel bowl; add tenderloin steaks and marinate for 30 minutes. Drain and reserve in refrigerator until needed. Place portobello mushrooms in marinade for 10 minutes; drain and refrigerate. Reserve 1 cup of marinade; discard the rest.

Place veal or beef stock in saucepan over medium heat; reduce by 75 percent; add the reserved marinade and reduce by 25 percent; reserve (keep warm). Combine mirin and rice vinegar in a separate nonreactive saucepan and reduce 90 percent over medium heat; reserve (keep warm).

Grill steaks to desired doneness; remove to platter and allow meat to relax. In the meantime, grill the portobello mushrooms 2-3 minutes on each side; reserve (keep warm).

Heat olive oil in saute pan; add bok choy and saute until wilted; season and add 2 tablespoons soy sauce. Toss and reserve.

Heat canola oil to 350 degrees in saucepan or wok; deep-fry potatoes in oil until crispy and drain on paper towels.

To Serve: Place a mushroom on each plate. Top each mushroom with some of the sauteed bok choy. Set steak on top of bok choy. Whisk butter into reserved mirin reduction and spoon over steak. Top with fried potatoes and spoon reserved marinade around steak. Serve.

Serves: 8

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