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Restaurants›Pepper Tree Restaurant›Mixed Grille Recipe

Mixed Grille Recipe

Inspired by Pepper Tree Restaurant

Time2h

Serves4

New Zealand lamp chop, beef medallion, and Colorado elk tenderloin- caramelized pear and shallot, bordelaise, and mint chimichurri. Served with locally sourced mushroom risotto.

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Ingredients

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Meat

4 pieces New Zealand lamb chops

2 pieces Beef medallions

1 piece Colorado elk tenderloin

Caramelized Pear and Shallot

2 pieces Pears, sliced

2 pieces Shallots, diced

2 tbs Butter

1 tbs Brown sugar

1 tbs Aged balsamic vinegar

Bordelaise Sauce

1 cup Red wine

1 cup Beef stock

2 pieces Shallots, minced

2 tbs Butter

1 tsp Thyme, fresh

to taste Celtic sea salt

to taste black pepper

Mint Chimichurri

1 cup Fresh mint, chopped

1 cup Fresh parsley, chopped

3 cloves Garlic, minced

3 tbs red wine vinegar

1 cup olive oil

to taste Celtic sea salt

to taste black pepper

Mushroom Risotto

1 cup Arborio rice

2 cups Mushrooms, chopped

1 piece Onion, diced

2 cloves Garlic, minced

4 cups Vegetable broth

1 cup Parmesan cheese, grated

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Method

Preparation of Meat

Cook Lamb Chops

Season lamb chops with salt and black pepper. Grill or pan-sear over medium-high heat for 4-5 minutes per side, until desired doneness is reached.

Cook Beef Medallions

Season beef medallions with salt and black pepper. Grill or pan-sear over medium-high heat for 4-5 minutes per side, until medium-rare.

Cook Elk Tenderloin

Season elk tenderloin with salt and black pepper. Sear on high heat for 3-4 minutes per side, then finish in the oven at 375°F (190°C) for about 10 minutes or until cooked to your liking.

Preparation of Caramelized Pear and Shallot

Caramelize Pears and Shallots

In a skillet, melt butter over medium heat. Add diced shallots and cook until translucent. Add sliced pears, brown sugar, and balsamic vinegar, cooking until the pears are soft and caramelized.

Preparation of Bordelaise Sauce

Make Bordelaise Sauce

In a saucepan, sauté minced shallots in butter until soft. Add red wine and thyme, reduce until thick. Stir in beef stock and reduce again until desired consistency. Season with salt and pepper.

Preparation of Mint Chimichurri

Make Mint Chimichurri

In a bowl, combine chopped mint, parsley, garlic, red wine vinegar, olive oil, salt, and pepper. Mix well and let sit for 10 minutes.

Preparation of Mushroom Risotto

Cook Mushroom Risotto

In a pot, melt butter and sauté onion and garlic until translucent. Add mushrooms and cook until soft. Stir in Arborio rice and cook for 1-2 minutes. Gradually add vegetable broth, stirring constantly until absorbed. Stir in Parmesan cheese, season with salt and pepper.

Plating

Serve

On a plate, serve the mixed grilled meats along with caramelized pears and shallots, mushroom risotto, bordelaise sauce drizzled over the meat, and mint chimichurri on the side.