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Medallions Of Beef With Shrimp Nachos And Wild Mushroom Relleños

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    Source: www.eatwisconsincheese.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 jalapeño pepper, seeded, coarsely chopped

    2. 1 1/2 tablespoon crushed garlic

    3. 3 ounces Santa Cruz chili powder

    4. 1 cup olive oil

    5. 1 bunch fresh cilantro, coarsely chopped (1 1/2 cup)

    6. 1/4 cup fresh lime juice

    7. 6 center-cut beef tenderloin steaks (8 ounces each)

    8. Yellow Pepper Coulis

    9. Red Pepper Coulis

    10. Wild Mushroom Relleños

    11. Shrimp Nachos

    12. 2 corn tortillas, each cut into 6 wedges

    13. Oil for deep frying

    14. 3 ounces Wisconsin Gorgonzola or Blue cheese

    15. 1 1/2 teaspoons Santa Cruz chili powder or other

    16. 1/4 smoked poblano chili, peeled and seeded

    17. 3 tablespoon sun-dried tomatoes, finely dice

    18. 12 shrimp (8 to 15 count), peeled and deveined

    19. 1 tablespoon olive oil

    20. 1 clove garlic, minced

    21. Wild Mushroom Relleños:

    22. 6 Anaheim chiles

    23. 1 pound Mexican or other morel mushrooms

    24. 2 tablespoons olive oil

    25. 1 clove garlic, minced (1 teaspoon)

    26. 3 ounces Wisconsin Brie cheese

    27. 1/4 cup Wisconsin Cream Cheese

    28. Salt and ground black pepper to taste

    29. 3 large egg whites, lightly beaten

    30. 2 cups blue corn meal or other corn meal (as needed)

    31. Oil for deep frying, as needed

    Instructions Jump to Ingredients ↑

    1. To Make: In food processor or blender purée Jalapeño, garlic, chili powder. With motor running, add oil in slow stream until smooth and incorporated. Pulse in cilantro and lime juice. Pour mixture over steaks, cover and refrigerate overnight.

    2. To Serve: Grill steaks over mesquite or other aromatic wood to desired doneness. Rim dinner plate with Yellow Pepper Coulis. Fill center of plate with Red Pepper Coulis. Set grilled steak in center of plate. Place two Shrimp Nachos on side of steak. Arrange a Wild Mushroom Relleño next to steak.

    3. Shrimp Nachos: To Make: Deep fry corn tortilla wedges until crisp and golden. Remove from oil, drain and let cool. Reserve. Purée Gorgonzola and chili powder. Fold in poblano chili and sun-dried tomatoes.

    4. Spread mixture evenly on each tortilla wedge. Place on baking sheet and reserve. Brush shrimp with garlic-infused olive oil. Sprinkle with salt and pepper and grill until translucent.

    5. To Serve: Warm nachos in 375° F oven to melt cheese mixture (5 minutes). Top each nacho with shrimp and serve hot.

    6. Yellow Pepper Coulis: Prepare a yellow bell pepper coulis by simmering peppers with garlic, onion, a vanilla bean and chicken stock for 30 minutes and pureeing and straining to serve. Reduce to desired thickness.

    7. Red Pepper Coulis: Prepare a red bell pepper coulis by simmering peppers with garlic, Ancho chiles, onion and veal stock for 30 minutes and pureeing and straining to serve. Reduce to desired thickness.

    8. Wild Mushroom Rellenos: Roast chiles over fire until charred. Pull away skin, remove stem and seed, but leave chili in tact. Reserve. Trim and clean morels. Combine olive oil and garlic and pour over morels; toss to coat. Grill mushrooms over charcoal 2 minutes. Chop grilled mushrooms. In food processor puree Brie and Cream cheese until smooth. Pulse in mushrooms, salt and pepper. Pipe cheese mixture into chiles using a pastry bag. Dip filled rellenos into egg whites and then into blue corn meal. Deep fry in 350° F oil for 1 minutes or until crisp. Drain and finish until cooked through. Serve hot with beef.

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