CHEF TROY RECIPES / SIGNATURE ENTRÉE
Wild Steak N Blue Bowl
Marinated tenderloin, blue cheese mushroom sauce, caramelized onions, wild rice, and diced tomatoes.
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Chef Troy Trettel · Standardized recipe collection
Ingredients
| Ingredient | Amount |
|---|---|
| Beef tenderloin, trimmed; cut into 1-inch pieces | 3 lb 12 oz |
| Worcestershire sauce | 3 tbsp |
| Soy sauce | 2 tbsp |
| Fresh garlic, minced | 1 tbsp |
| Coarse black pepper | 2 tsp |
| Canola oil, plus more as needed for searing | 2 tbsp |
| Yellow onions, sliced | 1 lb 8 oz |
| Mushrooms, sliced | 1 lb 8 oz |
| Butter, divided | 4 oz |
| Beef stock | 2 cups |
| Heavy cream | 2 cups |
| Blue cheese crumbles, divided | 13 oz |
| Dijon mustard | 2 tbsp |
| Wild rice blend, cooked | 7½ cups |
| Roma tomatoes, diced | 2½ cups |
| Kosher salt | To taste |
Method
- Combine Worcestershire, soy sauce, garlic, and pepper. Toss with the beef, cover, and refrigerate for 2–4 hours. Drain well before searing.
- Prepare the wild rice blend according to its package directions.
- Slowly caramelize the onions in 2 oz butter with a small pinch of salt, about 20–25 minutes. In a separate pan, brown the mushrooms in the remaining 2 oz butter until their moisture cooks away.
- Reduce the beef stock by about one quarter. Add the cream and Dijon; simmer gently until lightly thickened. Stir in 8 oz blue cheese, then fold in the mushrooms. Taste before adding salt.
- For each bowl, sear 6 oz drained beef in a hot sauté pan with a little canola oil. Follow appropriate cooking guidance for the beef used, then toss briefly with approximately ½ cup hot sauce.
- Place ¾ cup cooked wild rice in each bowl. Add the beef and sauce, approximately 1½ oz caramelized onions, ¼ cup diced tomatoes, and ½ oz blue cheese crumbles. Serve immediately.