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Tender Trio
RecipeBeef Cuts
Tender Trio
Yield: Makes 24 servings
Lobster Mornay: 
Heat béchamel sauce until hot; stir in cheese until it melts. Cool slightly. Fold in lobster and chervil; season with salt and pepper. Keep warm.

Yield: 3 cups
Bechamel sauce1-1/2 cups
Shredded Gruyère cheese3 ounces
Diced cooked lobster meat3 cups
Chopped chervil1 tablespoon
Salt and pepperAs Needed
Mixed Mushrooms: 
Sauté mushrooms in oil, in batches, over medium heat just until they start to brown and wilt. Combine all batches in sauté pan, add parsley and garlic; cook and stir 1 minute. Sprinkle with flour and cook 1 minute, stirring constantly. Add stock; bring to boil. Reduce heat and simmer, stirring until stock thickens. Stir in cheese until melted. Season with nutmeg, salt, pepper, as desired.

Yield: 3 cups
Mushrooms, such as cremini, shiitake and button2-1/4 pounds
Vegetable oil3 tablespoons
Chopped parsley3 tablespoons
Minced garlic1-1/2 tablespoons
Flour1-1/2 tablespoons
Beef stock1/2 cup
Grated Parmesan cheese1/4 cup
Grated nutmegAs Needed
Salt and pepperAs Needed
Rockefeller Spinach: 
Heat oil in a large, wide sauté pan. Sauté garlic until tender, but not browned. Add spinach in batches; cook until just wilted, season with salt and set aside to cool. Drain well, squeezing all water out of spinach and chop coarsely. Reheat the same pan over medium heat?. Add 1-1/2 cups Pernod. Flambé and cook until flame subsides and Pernod is reduced to 1/2 cup. Add cream and cream cheese; cook until reduced to 2 cups, about 5 minutes. Add remaining 1/3 cup Pernod and simmer 2 minutes. Return spinach to pan; cook and stir until heated through, about 1 minute Add bread crumbs to thicken, as needed.

Yield: 3 cups
Extra virgin olive oil3 tablespoons
Fresh garlic, cut into thin “half-moons”1-1/2 tablespoons
Baby spinach1-1/2 pounds
Kosher saltAs Needed
Pernod1-1/2 cups plus 1/3 cup
Heavy cream1-1/2 cups
Cream cheese3 ounces
Soft plain bread crumbs1/4 to 1/3 cup
Fry bread rounds in clarified butter until golden on both sides. Drain on paper towels.

Yield: 72 croutons
Bread rounds, 3 inches each, cut from pain de mie or Texas toast bread72 each
Clarified butterAs needed
Per order: Season 3 steaks with salt and pepper. Heat 1 teaspoon grapeseed oil in sauté pan. Add steak; brown on both sides and cook to medium rare to medium doneness. Place 3 Croutons on a serving plate. Place 1 steak on each crouton. Top 1 steak with 2 tablespoons Lobster Mornay, 1 steak with 2 tablespoons Mixed Mushrooms and 1 steak with 2 tablespoons Rockefeller Spinach. Garnish each topping with 3 parsley sprigs.
Beef Shoulder Tender, Portioned (IMPS/NAMP 1114F), cut 1 inch thick (2 ounces each)72 each
Salt and pepperAs Needed
Grapeseed oil 1/2 cup
Parsley sprigs216 each

Nutrition information per serving: 696 calories; 35 g fat(16 g saturated fat; 8 g monounsaturated fat); 165 mg cholesterol; 580 mg sodium; 37 g carbohydrate; 3.5 g fiber; 47 g protein; 14.7 mg niacin; 0.9 mg vitamin B6; 6.8 mg vitamin B12; 6.8 mg iron; 55.6 mg selenium; 7.4 mg zinc; 154.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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