Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce

fehL8TaG13c213336333232373fehL8TaG_1346365043

6 petite sirloins

Mushroom Duxelle

2 tablespoons butter

8 cups cremini mushrooms, sliced

1 tablespoon garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup concentrated chicken stock

1/2 cup white wine

1/2 cup green onions, thinly sliced

1/2 cup parsley , chopped

2 cups Italian seasoned bread crumbs

1/2 cup parmesan cheese

1/8 cup red bell pepper, chopped

salt and pepper to taste

Saute mushroom in butter for 5 minutes or until browned and all liquid is absorbed. Add garlic, shallots and celery, saute for 3 minutes. Deglaze pan with wine and chicken stock. Cook on high heat until liquid is almost gone. Add all ingredients in a bowl except cheese. Fold gently. When cool fold in cheese. You can freeze any extra.

Red Wine Sauce

4 Tablespoons cold butter

1/4 cup chopped shallots

1 cup beef stock

3/4 cup red wine

1 tablespoon balsamic vinegar

2 tsp grainy Dijon mustard

salt and pepper to taste

With a sharp knife butterfly the steaks. Stuff inside with duxelle.  Salt and pepper on both sides. Sear steaks in hot pan on both side to medium rare. Remove and place on baking sheet and keep warm. Meanwhile prepare sauce:

Heat 2 tablespoons of the butter in same pan the steaks were cooked in and saute shallots until softened but not brown. Add stock, wine, vinegar and mustard and bring to a boil, loosening the bits left on the bottom of the pan. Continue to cook until reduced by half. Remove from heat and whisk in the butter until thickened. Serve immediately over steaks.

Melt in your mouth Duxelle Stuffed Hamburgers with Caramelized Onions and Emmentaler with Baby Spinach

ZfTw8xWf13c213437363039303FEvfehL8_1346358055

 

1 1/2 lbs-2 lbs. lean ground beef

salt and kosher salt , to taste

4 -1/4 inch thick square slices of Emmentaler cheese

2 onions, cut into slices

4 tablespoons butter

Baby spinach

4 giant hamburger buns

Dijon Mustard

Mayonnaise

Mushroom Duxelle

Prepare the Duxelle.

Divide the ground beef onto quarters. With each quarter divide in half again. Form thin patties. With half the patties , place 3/4 cup Duxelle in the center and gently press onto pattties close to the edge. Leave a little edge to allow you to seal burgers. Place the remaining patties on top of duxelle topped patties and seal edges well. Salt and pepper well both sides of filled patties. Set aside. Meanwhile caramelize the onions in the butter over medium low heat until golden brown.  Heat a large cast iron pan on medium high heat. When pan is very hot add a very small amount of vegetable oil. Place the filled patties in the pan and sear well about 4-5 minutes per side. Turn only once. Top the patties with the cheese and add a small bit of water to the pan and cover with a lid to steam and allow the cheese to melt. Remove lid and top with caramelized onions.

Spread Dijon mustard and mayonnaise of each slice of buns. Place spinach over the bottom bun and put cooked patty on top. Top with top bun. Any extra duxelle can be frozen and used for other recipes.

Duxelle:

2 tablespoons butter

8 cups cremini mushrooms, sliced

1 head roasted garlic, cloves squeezed out

2 cloves garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup chicken stock

1/2 cup white wine

1/2 cup sliced green onions

1/2 cup Italian parsley, chopped

2 cups Italian bread crumbs

1/2 cup grated Parmesan cheese

1 red bell pepper, chopped

salt and pepper, to taste

Saute the mushrooms in butter until browned and all liquid has evaporated. Add the garlic, shallots and celery, saute a couple of minutes. Add wine and chicken stock to deglaze the pan. Reduce the liquid until almost gone. Place mixture and all ingredients in a bowl except cheese and toss gently. Allow to cool completely and fold in cheese. Use to stuff all sorts of meat. Freezes well.