One of my favorite combinations has always been perfectly cooked beef with a nice hearty peppercorn cream sauce. For this recipe I took some of my favorite parts of my beef tenderloin recipe and made it into an appetizer.
For the sauce I started with a fairly basic peppercorn cream sauce then added in the gorgonzola cheese to give it a nice tangy bite. The extra peppercorns add in a nice hint of spice and it all coats each bite with a nice thick creamy texture.
The beef was dry marinated in a simple salt and pepper rub to help give it texture but also a nice meaty flavor. The beef is then seared quickly to medium rare and then removed from the pan. After this the mushrooms were cooked down with a simple combination of garlic, butter, and shallots. After all the cooking was complete the meat was added back to the pan and served with the cream sauce.
This appetizer would be perfect for a dinner party and would go great with a nice deep red wine.
Then link to the beef tenderloin is here : Beef Tenderloin in Gorgonzola Mushroom Cream Sauce with Wild Rice and Sautéed Asparagus.
Beef and Mushroom Bites with Gorgonzola Peppercorn Sauce
Course: AppetizersDifficulty: Medium4
servings15
minutes15
minutes30
minutes2 part recipe. Prep the meat then start the sauce.
Ingredients
- Beef and Mushroom Bites
1 lb 1 Prime Beef (Sirloin or Tenderloin)
6 oz 6 Mini Mushroom Caps (Any mushrooms cut into bite size pieces will work.)
3 T 3 Butter
2 Cloves 2 Garlic (Minced)
1 1 Shallot (Thinly Sliced)
2 t 2 Course Ground Black Pepper
1 T 1 Kosher Salt
Fresh Parsley (For Topping)
- Gorgonzola Peppercorn Cream Sauce
1/2 C 1/2 White Wine (Chardonnay)
1/2 C 1/2 Heavy Cream
3 oz 3 Creamy Gorgonzola Cheese
1 1 Shallot (Medium Sized, Minced)
2 Cloves 2 Garlic (Minced)
1 T 1 Olive Oil
1 T 1 Fresh Parsley (Finely Chopped)
3 T 3 Coarsely Ground Peppercorns
1 T 1 Worcestershire Sauce
3 Sprigs 3 Thyme (Left whole then removed before serving)
1 Sprig 1 Rosemary (Left whole then removed before serving)
Kosher Salt
Directions
- Steak and Mushroom Bites
- To marinate the steak cut it into bite size pieces and heavily coat with salt and pepper. Allow to rest for at least 15 minutes before cooking.
- Cut shallots, mince garlic, and prep mushrooms. Set everything aside until after the sauce is started.
- After sauce has been started heat a large heavy bottomed sauté pan over medium high heat. When the pan is hot add in 2T of butter, then add in the marinated steak. Cook for 1-2 minutes per side, tossing to get an even sear. When steak has reached desired doneness remove from pan and set aside.
- Add in the remaining butter to the pan, allow the butter to melt, then add in the shallots and garlic. Cook for until the shallots are starting to lightly brown then add in the mushrooms.
- Cook mushrooms for 5-10 minutes stirring occasionally. The mushrooms will release liquid and this will work as a glaze for the meat.
- After mushrooms have cooked add then steak back to the pan then toss everything to fully combine all the ingredients.
- Top with fresh parsley before serving.
- Gorgonzola Peppercorn Sauce
- Heat olive oil in a small sauce pan over medium heat. When oil is hot add in the shallot and cook until translucent, add in the garlic and cook for 30 seconds.
- Deglaze pan with white wine and reduce by 1/3 before adding in the cream, black pepper, Worcestershire sauce, and fresh herbs.
- Reduce sauce by half then add in Gorgonzola cheese. Stir until sauce starts to thicken, adjust seasoning levels with salt and pepper. Remove sprigs of thyme and rosemary, and serve warm with the bites.
Notes
- The Gorgonzola cheese can be subbed out for a Boursin cheese or and cream cheese. Just adjust the salt and pepper levels.
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