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RECIPE: Beef Tenderloin with Oyster Mushroom

A recipe to impress your sweetheart

Situated in a prime locale overlooking Loring Park on the edge of downtown Minneapolis, Café & Bar Lurcat is a local gem that exudes style, inside and out. A captivating menu of artisanal American fare changes throughout the year to highlight each season’s best offerings, and is complemented by an extensive wine selection and a creative array of craft cocktails. Open every evening, Café & Bar Lurcat is a perfect blend of classic style with a noveau twist in downtown Minneapolis. 

The ultimate romantic spot, Café & Bar Lurcat was one of two Minnesota restaurants just named in Yelp’s 2019 Top 100 Most Romantic Restaurants across the United States. 

In addition to a special Valentine’s Day menu on February 14, Café & Bar Lurcat hosts date night every Sunday, $55 per couple for a three-course dinner and ½ off bottles of wine under $100.

Love lives at Lurcat!

Beef Tenderloin with Oyster Mushroom-Cambozola Compote and Red Wine Syrup                                                                              

Portion Size: 7 oz beef tenderloin, 1 oz of red wine syrup                        

                                            

Red Wine Syrup 

3 cups cabernet

2 cups veal stock

.25 cup     sugar

1 ea bay leaves

4 ea parsley stems

5 ea sprigs thyme

.5 cup julienned shallots

3   cloves garlic crushed

10 ea black peppercorns

Mushroom-Cambozola Compote - built to order

½ oz red onion, julienne

1 oz oyster mushrooms, split    

1 oz cambozola cheese

½ t garlic

¼ t thyme

Preparation Methodology –

For the red wine syrup: Combine all ingredients and reduce to a syrup. Strain. 

For the Compote:

In a small fry pan, heat 2 tsp of extra virgin olive oil until hot, add the onion and the oyster mushrooms and cook until caramelized. Remove from the heat and add the cheese. Stir until the cheese is barely melted. Place on top of the beef tenderloin.

For Dish:

Preheat a sizzle platter in the broiler with 1 oz of beef fat. Season the beef tenderloin with salt and pepper and place on the hot sizzle platter. Flip immediately so both sides are coated with fat. Cook until nicely browned on one side and them flip and brown the other side. Remove beef to a cooler spot on the broiler grates and continue to cook until to the guests preferred temperature. Rest the beef and then place in the center of a round dinner plate. Pour the reheated sauce around the steak and then top with the compote.

Enjoy!

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