Serves 6

1 tbsp. olive oil

1 shallot, chopped

1 teas. garlic, minced

1/2 lb. mixed wild mushrooms, finely chopped

1 sprig fresh thyme

1 teas. lemon juice

1. Place all ingredients in a sauté pan over medium heat and cover for 3-4

6 - 6 oz. beef shoulder tenders

kosher salt and pepper

extra virgin olive oil

steel knife

butcher knife

Preheat the oven to 400

1. Take the butcher knife and insert it into the end of the tender. Do the same on the other end of the tender trying to make a single hole, making a tube. 

2. Using the steel (which has been cleaned of debris), insert into the slit made by the knife and rotate making the hole larger, being careful not to tear the meat.

3. Stuff the tenders with the mushroom duxelles. Season with salt and pepper.

4. In a heated sauté pan over medium-high heat, place the tenders in and brown on all sides. (Do in batches of 2 or 3 if you have a smaller pan) Use the pan for you Sherry reduction.

5. Place the tender on a baking pan and place in the oven for 7-8 minutes for a medium rare to medium doneness. Remove from the pan and let rest on a cutting board for a couple of minutes before slicing to plate. Place the mashed potatoes in the center of the plate and the sliced tender around them. Spoon the sauce over.

1 shallot

2 garlic cloves

¼ cup red wine vinegar

2 cups sherry

1 cup veal demi

extra virgin olive oil

kosher salt and pepper

1. Saute the shallots and garlic in olive oil until golden being careful not to burn the garlic.

2. Add the vinegar and reduce by half. Add the sherry and reduce in half. Add the veal demi and bring to a boil. Let simmer for 5 minutes. Season to taste

3. Remove from heat until ready to plate