Beef Tenderloin Cremini Cup with Fromage Blanc and Fried Shallot
Recipe prepared by Chef Nathan Read from Oregon
Pair with Archery Summit Estate Pinot Noir
Cook beef tenderloin to medium rare and slice very thin.
Hollow out cremini mushrooms and poach in chicken stock and Pinot Noir until soft.
Roll up slice of tenderloin in small flower and place in middle of mushroom cup.
Top with a dollop of fromage blanc and garnish with crispy fried shallots.
For crispy fried shallots, cut shallots into rings and dust with flour, deep fry and season with salt and pepper.
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