CHEF ANGELO’S
BEEF AL AMALFITANO
1 tablespoon unsalted
butter, plus 3 to 4
tablespoons for finishing
the sauce
1 cup sliced thin shiitake
mushrooms
1 yellow or red sweet
pepper sliced 1 inch thick
pieces
1 cup of spinach
2 russet potatoes (about 1
1/2 pounds), peeled
3 tablespoons olive oil,
plus more for baking
sheet
Salt and Freshly ground
black pepper
2 cups full-bodied red
wine, such as cabernet
sauvignon or pinot noir
4 (4-ounce) beef
tenderloin steaks,
trimmed
Rosemary Sprig for
garnish (optional)
To prepare the string home fries, cut the potatoes into ultra-thin shapes.
Preheat oven to 425 degrees. Lightly coat baking sheets with oil. Toss together potatoes, oil, and
1 teaspoon salt in a bowl. Dividing evenly on prepared baking sheet, arrange potatoes in a single
layer.
Bake, turning potatoes a few times until crisp and golden brown, 18 to 20 minutes. Transfer
potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and
pepper, and serve.
The steaks are sautéed in pan with unsalted butter, then sauté the mushrooms in butter for
rich flavour. Since the mushrooms release liquid as they cook, the butter is less likely to burn.
Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any
other mushroom variety. Serve with sweet yellow pepper and spinach.
To make the red wine reduction, add 2 cups of cabernet sauvignon or pinot noir to the skillet
used to sear the beef tenderloin and place over medium heat.
Scrape caramelized bits off of the bottom of the pan using a wooden spoon.
Allow the red wine to reduce to 1/2 cup (half of the original amount) then reduce the heat to
low.
Whisk in the remaining butter into the skillet a bit at a time. Whisk quickly to allow the butter
to blend smoothly with the reduced wine. Season to taste with salt and pepper.
CHEF ANGELO AUCIELLO
EXECUTIVE CHEF
PARADISE BANQUET &
CONVENTION CENTRE
7601 Jane Street
Concord ON L4K 1X2
416-661-6612