Stroganoff Damier
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
43
Spice
33
Sweetness
48
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tsps
Sugar230 g
Beef Tenderloin1 tbsp
Salt1 cup
Sour Cream2 tbsps
Juice (beet)2 tbsps
Vodka16 small
Mushroom (caps, for garnish)2 cups
Beef Broth3 tsps
Agar Agar2 tbsps
Vegetable Oil2 packs
Mixed MushroomsDirections:
1
Chill a small baking sheet (1/4 sheet pan) in the fridge
2
Combine 1/2 cup beef broth with the agar agar in a bowl and let sit
3
In a medium saucepan over medium heat, heat the vegetable oil and add the shallots, mushrooms, remaining 1 1/2 cups beef broth, beer, salt and sugar
4
Bring the mixture to a rolling boil
5
Add the moistened agar agar and simmer 5 minutes
6
Remove from the heat
7
Pour onto the cold baking sheet and chill in the fridge until it forms a solid gel
8
Slice the beef tenderloin into 1/4-inch-thick medallions and pound as thinly and evenly as possible
9
Heat 1 tablespoon olive oil in a large skillet over high heat and sear the beef slices on one side
10
Sprinkle with truffle salt and black pepper
11
Cook in batches if needed, adding more oil if needed
12
Transfer the beef slices to a large plate or baking sheet and place in the freezer until ready to serve
13
Cook the pasta
14
Drain and rub with olive oil
15
In a bowl, mix the sour cream, beet juice and vodka
16
Chill until ready to serve
17
Slice the chilled beef into perfect squares, 1-inch-by-1-inch
18
Do the same with the now solid mushroom gel
19
Plate the pasta flat, 2 to 3 strips per plate should suffice
20
On top of the pasta, arrange a 3-by-3 grid of mushroom gel and beef squares
21
Garnish with beet sour cream and mushroom caps
22
This recipe was created by a contestant during a cooking competition
23
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results