Need Help with Recipes

[Old Bay]

Does anybody have anything like???---
1. Wasabi/lime sauce to go with a cold seafood platter
2. Red wine marrow reduction to go with a beef tenderloin

We are planning a dinner party for May. If you are in the area--you're invited!!

[Gourmet_Mom]

I'm no help at all here, but sure do envy your dinner guests! It sounds wonderful already!

[bbally]

I do a cabernet reduction sauce for Beef Tenderloin that would do well with most steaks

[Harborwitch]

I have a wasabi lime mustard - I could bring the jar along . . . I'll look and see what recipes I have hanging out.

[Old Bay]

Quote:

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I have a wasabi lime mustard - I could bring the jar along . . . I'll look and see what recipes I have hanging out.

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You are too much!!--We have to get together!!

[cjs]

Here's one that is tasty, Bill -

* Exported from MasterCook *

Wasabi Paste Dipping Sauce

1 tablespoon chopped root ginger
2 tablespoons "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste
1 clove garlic
2 teaspoons sugar
2 tablespoons light soy sauce
1 tablespoon water
1 tablespoon lemon juice
OR
1 tablespoon lime juice

Place all ingredients in food processor, mix well and strain.

Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces.


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another that we just love is a little different, but we use it with just about everything.

* Exported from MasterCook *

WASABI OIL*****

2 T. hot wasabi paste
1/2 Tbsp sugar
1/2 T. mirin
Cold water
1/4 c canaoloa oil

In a bowl, combine wasabi paste, sugar & mirin.
Quickly whisk in oil.
A purée consistency is ideal.

Description:
"This is wonderful and not overwhelmingly hot!"
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Also, here's a sauce we did years ago for an apprenticeship dinner and has been a family favorite ever since.

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

1 3/4 c Beef stock
3 Tbsps butter
4 6- to 8-oz. filet mignon steaks, ~1" thk
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1/4 c shallots, chopped
1 c heavy cream
3 Tbsps cognac or brandy
2 Tbsps green peppercorns in brine, drained

Boil stock in pan till reduced to 3/4 cup, about 7 min.
Meanwhile, melt butter in large skillet over med-high heat.
Season steaks w/salt & pepper.
Cook steaks to desired doneness, ~4 min. per side for med-rare.
Transfer steaks to plate (do not clean skillet)

Add chopped shallots to same skillet and sauté 2 min.
Remove from heat.
Add reduced beef stock, the cream, cognac or brandy and green peppercorns.
Boil till mixture thickens to sauce consistency, ~6 min.
Season sauce to taste w/pepper.
Spoon sauce over steaks & serve.