Bite with Belkys: Prime beef tenderloin

The Chef: Alex Casimir
The Restaurant: Satoro Restaurant and Lounge
The Dish: Prime Beef Tenderloin

Ingredients for prime tenderloin:

8 oz. prime tenderloin
kosher salt, to taste
pepper, to taste
2 Tbs of clarified butter
3 Tbs of dijon mustard

Method of Preparation:

-Start by seasoning the meat with salt and pepper.

-Then, melt some clarified butter in a hot pan and sear the filet for about 1 1/2 minutes on each side.

-Next, coat the prime beef with dijon mustard.

-Let it bake in a 500 degree oven for about 11 minutes. Chef Alex says the steak is best served medium rare.

Ingredients for potato rosti:

1 idaho potato
1/2 tsp. of salt
1/2 tsp. of pepper
1 Tbs of horseradish
1 Tbs of fresh parsley, chopped

Method of Preparation:

-Begin by chopping the potato in thin slices. Then, place the potato in a mixing bowl.

-Toss the potato with salt, pepper, horseradish and parsley.

-Now, transfer the mix to a hot pan with clarified butter. Let it cook 15 to 20 minutes.

Ingredients for mushroom fricassee:

1 Tbs of whole butter
1/3 cup of oyster mushrooms
1/3 cup of shiitake mushroom
3 cloves of garlic, minced
1/4 cup of white wine
1 Tbs of fresh parsley, chopped

Method of Preparation:

-First, melt butter in a hot pan. Then, cook the mushrooms. Chef Alex says not to stir the mushrooms until they are a little brown.

-Next, add garlic, white wine and parsley.

To Plate:

Start with the potato rosti, then place the meat and the mushroom fricassee. At the restaurant, they serve an onion chutney on the side and garnish with a sprig of parsley and demiglace.

Serving Suggestion: Sangria

Serves: 1

FOR MORE INFORMATION:

Satoro Restaurant & Lounge
2050 Hollywood Boulevard
Hollywood, FL 33020
(954) 374-9687