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chi_nitro: wrap and refridgerate
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chi_nitro: add cold water while mixing to dough cleans bowl
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chi_nitro: mix yolk oil and vanilla till dry again
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chi_nitro: make well in butter flour mix add egg, oil vanilla
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chi_nitro: combine butter and flour mix till resembles coarse corn meal
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chi_nitro: IMAG0077
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chi_nitro: IMAG0076
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chi_nitro: shave frozen butter into mix
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chi_nitro: combine a dry ingredients
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chi_nitro: 1 lb butter, 2 lbs cake flour 1/4 cup sugar 1 tbsp salt 1 tbsp fresh baking powder, one yolk vegetable oil and vanilla
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chi_nitro: 1 lb of mushrooms yields this small but flavorful duxelle
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chi_nitro: quickly process to smooth duxelle
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chi_nitro: cook about 35 40 minutes till all when evaporates and strong mushroom flavor develops
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chi_nitro: turn down heat reduce wine til dry
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chi_nitro: after cooking mushroom shallot mix about 10 mins add white wine and reduce
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chi_nitro: add shallot garlic thyme to mushrooms
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chi_nitro: saute chopped mushrooms in rendered fat over medium high
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chi_nitro: chop shallots and garlic in mini-prep
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chi_nitro: finely chop 1 lb fresh mushrooms
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chi_nitro: shallots and garlic
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chi_nitro: Mushroom Duxelle
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chi_nitro: salted and loosely wrapped
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chi_nitro: the cleaned parts
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chi_nitro: after sizing and pounding lightly ro get even thickness tie tenderloin off with butchers twine and knots
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chi_nitro: clean the major pieces and remove all tendona fat globs and silver skin
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chi_nitro: tenderloin cleaned
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chi_nitro: start with a whole beef tenderloin
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chi_nitro: here is the quick aged tenderloin notice how red the surface becomes
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chi_nitro: brown tenderloin in heavy skillet
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chi_nitro: lightly sear on all sides