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The Bend Magazine

Perfect Pairs Episode 2: The Recipes

09/04/2020 12:02PM ● By Kylie Cooper
Recipes by: Tony Posada and Michael Green  Photo:  Ryan Chipman

Have you seen the second episode of our new video series, Perfect Pairs? We sure hope so! If not, check it out here. The new video series aims to showcase local chefs and mixologists in the Coastal Bend and have them work together to collaborate on the perfect pairing of food and drink. 

Our second episode is a special one! We asked this year's Local's List winners for Best Chef and Best Mixologist to get in the kitchen together and show off their skills. The result lent itself to a mouthwatering meal and the perfect cocktail to pair. 

This episode features 
The Blue Clove's owner and chef Tony Posada. Tony has won The Local's List category Best Chef three years in a row and it's clear to see why. He's cooking up tenderloin medallions with herb piped mashed potatoes and sautéed broccolini. One word: YUM.

Alongside Tony we have the awesome 
Michael Green. Michael, one of our all-time favorite local mixologists, stirs things up at The Post at Lamar Park and always has a delicious cocktail ready to surprise you. In this episode, Michael is pairing a twist of the New York Sour, the New Amsterdam Sour, with our dish in order to bring out the bold notes and flavors found in the medallions and the sauce. Michael executes the layers to this drink so effortlessly! Pro tip: Don't be discouraged if your layers aren't as precise. 

Below you'll find the written-out recipes to both items made in the video. We hope you'll recreate these meals at home with your own family and possibly learn something new in the process. Take a photo of your creations and tag us on Instagram (@thebendmag) so we can see how you did!

THE RECIPES:

Tenderloin Medallions with Herb Piped Mashed Potatoes and Sautéed Broccolini

Total Time: 25 minutes
Makes: 2 servings

Ingredients

Beef Tenderloin Medallions 4 – 4oz portions

Golden Potatoes – 1 lb

Broccolini – 1 bunch

Red Bell Pepper – 1

Red onion – 1

Garlic – 2 cloves

Parsley – 1 Teaspoon

Chives – 1 Teaspoon

Thyme – 1 Teaspoon

Olive Oil – 2 tablespoons

Unsalted Butter – 2 sticks

Heavy Cream – ½ cup

Red Whine – 1 cup

Beef Stock – 1 cup

Salt & Pepper TT

Directions

Step 1 – Boil 2 quarts of water for the golden potatoes about 20 minutes until soft.

Step 2 – Smash golden potatoes adding the fresh herbs,  heavy cream and half a stick of butter until smooth salt and pepper TT.  Have 1 quart of boiling water on stand by for the broccolini you will need to soft boil for 2 minutes then drain and add olive oil to sautéed pan and sautéed broccolini and sliced red bell pepper for another minute should be al dente and not mushy.

Step 3 –  Add olive oil to a sautéed pan on medium high once sautéed pan is piping hot place your seasoned medallions on pan for a nice sear on both sides (2 minutes per side) add 2 tablespoons of unsalted butter and thyme then base medallions for another (2 minutes) after medallions have been based place on a hot pan or plate and poor the excess butter and thyme over the steaks. 

Step 4 – With the same pan add the small diced red onions, smashed garlic until translucent after you will need to add beef stock and red wine to deglaze the pan once reduced by half add 1 tablespoon of butter and let sauce thicken to your preference (for smoother sauce you may strain the sauce).

Step 5 – Now that all of the components to the dish are set its time to plate. Begin by adding the whipped mash potatoes in the center of plate following the medallions one on top of the other in the front then you will add the broccolini parallel to the steak topping with sautéed red bell pepper for color and flavor over the broccolini now finish with a spoon full of the red wine reduction sauce over the medallions and that will be the finishIng touches on the plate.

New Amsterdam Sour (a twist on a New York Sour)

Total Time: 3 minutes
Makes: 1 serving

Ingredients

.5 oz 2:1 simple syrup (2 parts sugar: 1 part water)

.75 oz lemon juice

.75 oz Port wine of choice (doesn’t have to be expensive)

.5 oz Grenache of your choice (better quality is better but don’t go past $15, unless you’re drinking the rest by itself)

1.5 oz light bodied, high proof Rye whiskey, I like Rittenhouse

2-4 drops of saline solution

2 dashes orange bitters

Directions

Add whiskey, simple syrup, saline solution, bitters, and lemon juice to shaker. Scoop in 1 cup of ice and shake well (8-12 seconds). Fine strain into empty rocks glass and top with ice, leaving .75 in of space above the wash line. Next, sink in port wine into the drink by pouring it against the sides of the glass. Finally, using a bar spoon, carefully float the red wine on top of the drink. This should leave you with 3 distinct layers. There will be a small amount of space left on top for aromatics. No straws or stirring required, just enjoy!