Travel Tips
Farm To Table Cuisine Of New York With Chef Stephen Landon
Goat cheese from the couple down the road. Oregano from the backyard herb garden. Tenderloin from the grass-fed cows on a friend’s farm. Local garlic. Local salt (yup, salt) Local cream. Local mushrooms. Local vino. The list goes on and on and on.
It’s not that it’s easy, or even possible year-round for a restaurant chef, what with Mother Nature casting her seasonal spells, but Stephen Landon of Mirbeau Inn and Spa in New York’s Finger Lakes region pulls it off for this late summer dish demo.
Watch. Salivate. Then try your hand at re-creating his Seared Beef Tenderloin with Scape Mushroom Duexelle Cream using products within a 100-mile radius.
Check out this demonstration from Stephen Landon…
Seared tenderloin of beef with scape mushroom duexelle cream
A peasant style plate with local ingredients and French undertones
Yields 4
Seared tenderloin of beef with scape mushroom duexelle cream
4 barrel cut beef tenderloins
For the sauce
2 tablespoons olive oil
1 cup Scape (first flower shoot from your garlic) minced
3 cups Mushrooms small dice
½ cup Goat cheese
3 cups Cream
1 tablespoon Thyme chopped
1 cup Vegetable stock
In pan add 2 tablespoons of olive oil and sauté on medium heat scape and mushrooms until mushrooms start to brown add vegetable stock and reduce by half. Add cream and slowly reduce by 1/3 and add thyme salt and pepper let stand while flavors bloom. When ready to serve re-heat mushroom cream and fold in your goat cheese check for seasoning and serve with beef
Heavy green of your choice – see what your farmer or farmers market has
Romaine
Escarole
Swiss chard
1 tablespoon minced garlic
Green of your choice washed and chopped
In sauce pan bring to medium heat and add olive oil. Add garlic and sauté until just turning brown then quickly add. Greens and stir reduce heat and let wilt add salt and pepper to taste.
Place on plate add your seared tenderloin temp to your liking sauce with mushroom cream and enjoy.
Pair with Pinot Noir from the local Finger Lakes vineyard, Heart and Hands Wine Company.
By Jordan Whitley for PeterGreenberg.com. Jordan Whitley is a seasoned adventure traveler, photographer and action sports host currently based in Birmingham, Alabama. Visit her on the Web at www.jordanwhitley.com or at www.jordanwhitleycanvas.carbonmade.com.
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