Dinner for a Date Night

#shorts #recipe Beef: Wagyu Tenderloin Roast - 1.5 lbs Beef fat - 2 tbsp Dried porcini mushrooms - 2 oz Salt - enough to cover Garlic - handful Thyme - handful New Zealand butter - 4 tbsp New Zealand Manouka honey - 1 tbsp Make the porcini mushroom powder. Add to spice grinder and make into powder, set aside. Pat tenderloin dry, season with salt. Roll in powder and refrigerate 1 hour. In a hot pan, add beef fat, sear tenderloin on all sides, set aside. Lower heat to medium, add butter, garlic, thyme, return steak back and baste, set aside again. Add honey to basting oil, swirl, then pour over steak. Bake at 200F until desired doneness, mine was cooked to 130F. Rest 15 mins. Mushroom Puree: Mushrooms - 200 g Butter - 20 g Shallots - 40 g Madeira - 40ml Heavy cream - 50ml Balsamic vinegar- 1 tsp Salt - to taste Saute mushrooms in butter, add salt to draw out moisture. Once brown, add shallots and garlic and sweat down. Add Madeira and cook until dry. Add heavy cream, once bubbling, kill heat. Blend until smooth, season with balsamic and adjust seasoning. Red Wine Jus Butter - 60 g Beef trimmings - 200g Shallots - 120g Garlic - 2 cloves Thyme - 2 sprigs Bay leaves - 2 leaves Black peppercorns - 1 tbsp New Zealand red wine - 500 ml Brandy - 50 ml Beef stock - 700 ml Add butter to pan, once sizzling add trimmings. Spread evenly and brown. Next add shallots, garlic, thyme, bay leaves, and peppercorn. Once soft, add red wine and brandy and cook until dry, then add beef stock. Simmer one hour, strain, then further reduce until syrupy. Adjust seasoning with salt pepper and some vinegar if needed. Braised cabbage: Savoy cabbage - 1 Butter - 2 tbsp Shallots - 2 minced Salt - to taste Water - 1/4 cup Add butter to pan, once bubbling add shallots and sweet down. Add cabbage, season with salt, add water then cover with lid. 2-3 mins. Don’t overcook keep the green color.