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Medallions of Beef with Shrimp Nachos and Wild Mushroom Rellenos

Servings: 6


1 jalapeño pepper, seeded, coarsely chopped
1 1/2 tablespoon crushed garlic
3 ounces Santa Cruz chili powder
1 cup olive oil
1 bunch fresh cilantro, coarsely chopped (1 1/2 cup)
1/4 cup fresh lime juice
6 center-cut beef tenderloin steaks (8 ounces each)
Yellow pepper coulis
Red pepper coulis
Shrimp nachos
Wild mushroom relleños

For Shrimp Nachos:
2 corn tortillas, each cut into 6 wedges
Oil for deep frying
3 ounces Wisconsin gorgonzola or blue cheese
1 1/2 teaspoons Santa Cruz chili powder or other
1/4 smoked poblano chili, peeled and seeded
3 tablespoon sun-dried tomatoes, finely dice
12 shrimp (8 to 15 count), peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
Salt and ground black pepper to taste

For Wild Mushroom Relleños:
6 Anaheim chiles
1 pound Mexican or other morel mushrooms
2 tablespoons olive oil
1 clove garlic, minced (1 teaspoon)
3 ounces Wisconsin brie cheese
1/4 cup Wisconsin cream cheese
Salt and ground black pepper to taste
3 large egg whites, lightly beaten
2 cups blue corn meal or other corn meal (as needed)
Oil for deep frying, as needed

Cooking Directions:

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.

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.

For shrimp nachos: 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.

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.

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

For 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.

For 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.

For 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 cheese 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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