Beef Tenderloin Sandwiches with Norton-Shiitake Sauce

Featured in the October 2006 issue of Food & Wine magazine alongside Stone Hill Winery's Norton wine, this meaty sandwich from Riddle's Penultimate Cafe & Wine Bar in St. Louis, Missouri, hits the spot on a cool fall day.

Recipe provided by Chef and owner Andy Ayers
Photo by Kirsten Strecker 

Active time: 1 hour
Total time: 1 hour 30 minutes
Serves 6

Ingredients:
1 stick unsalted butter, cut into Tbsp.
6 garlic cloves, minced
4 scallions, minced
1 1/2 pounds shiitake mushrooms, stemmed, caps thinly sliced
1 1/2 tsp. chili powder
1 1/2 tsp. dried thyme
Coarsely ground black pepper
2 cups beef stock or low-sodium broth
2 cups Missouri Norton or other dry red wine
1 Tbsp. soy sauce
1 tsp. cornstarch dissolved in 1 Tbsp. cold water
Salt
2 baguettes
2 pounds filet mignon, sliced 1/2 inch thick
Extra-virgin olive oil, for brushing 

1. In a large, deep skillet, melt 4 tablespoons of the butter. Add one-third of the minced garlic and all of the scallions and cook over moderately high heat for 1 minute. Add the shiitakes and cook until slightly softened, about 2 minutes. Add the chili powder, thyme and 1 tsp. of pepper and cook over moderate heat, stirring occasionally, until the shiitakes begin to brown, about 5 minutes. Add the stock, wine and soy sauce and bring to a boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir the cornstarch slurry and whisk into the liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
 
2. Preheat the broiler. Cut the baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way through. In a small saucepan, melt the remaining 4 tablespoons of butter. Add the remaining minced garlic and cook over low heat until fragrant, about 4 minutes. Brush the garlic butter on the baguettes and sprinkle lightly with salt. Broil the bread, cut side up, for about 1 minute, until golden.
 
3. Preheat a grill pan. Brush the tenderloin slices with oil; season with salt and pepper. Grill the meat in batches over high heat, turning once, until charred and medium-rare, about 5 minutes. Dip the meat in the mushroom sauce and arrange on the baguettes. Spoon the mushroom sauce on top, close the sandwiches and serve.

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