Chef Bradley Manchester is the executive chef of Houston’s new Hotel ZaZa and its Monarch restaurant and lounge. In this video from Chef Live he prepares a beef tenderloin crustini with grilled asparagus, and a carmelized onion chianti sauce.
Read on for the recipe
Chef Bradley Manchester
Caramelized Onion Chianti Sauce:
2 sweet yellow onions small diced
2 tbl granulated sugar
3 tbl Chianti wine vinegar
1 cup Chianti Wine
4 sprigs fresh thyme
½ gallon beef stock
Seared Beef and Grilled Asparagus:
2 – 4oz beef tenderloin medallions
4 each medium asparagus cut 5 inches long & peeled
1 French baguette
1 oz onion Chianti sauce
2 tbl Stilton cheese mixture
Stilton Cheese Mixture:
½ lb Stilton Cheese Crumbled
2 tbl roasted garlic
2 tbl chopped herbs (rosemary, thyme, oregano)
Pinch of salt & black Pepper
Caramelized Onion Chianti Sauce
Caramelize onions with sugar & butter, oil over medium heat until onions are very brown. Deglaze using the vinegar & simmer until almost dry. Add wine and reduce by half. Add beef stock and reduce by half season with salt & black pepper
Seared Beef Tenderloin and Grilled Asparagus:
1 Season Beef with Kosher Salt & fresh ground black pepper
2 Sear beef in hot pan to desired doneness
3 Season asparagus with salt, pepper & extra virgin olive oil & grill over low heat
4 Cut 2 crostinis about ½ inch thick & 2 inches long
5 Spread Stilton mixture generously on to crostinis & toast in broiler until brown
6 Place crostinis in middle of plate with asparagus
7 Shingle beef on top of asparagus
8 Spoon sauce around on beef and on plate
Recipe courtesy of Cheflive.com.
