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Wednesday, May 12, 2004



[ HAWAII'S KITCHEN ]


Locally grown mushrooms
paired with striploin


This dish was prepared by Todd Wells of Diamond Head Grill on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Seared Wagyu Striploin

1 piece wagyu (Kobe-style) beef, 1 inch thick
Salt and pepper, to taste
1 ounce peanut oil

>> Hamakua Mushroom Sauce
3 tablespoons unsalted butter, divided use
2 tablespoons minced shallots
1 cup Hamakua mushrooms
2 tablespoons chopped herbs (thyme, parsley, chives)
1/2 cup marsala wine
1 cup demi glace
Salt and pepper, to taste

To make sauce: Melt 1 tablespoon butter in a warm sauté pan. Add shallots and mushrooms. Sauté over medium heat about 3 minutes. Add chopped herbs. Add marsala and reduce until syrupy. Add demi glace and simmer about 1 minute. Swirl in remaining butter, adjust seasoning with salt and pepper.

Sear beef in hot pan about 2 minutes per side. Allow to cool 2 minutes. Slice thinly.

NUTRITIONAL INFORMATION UNAVAILABLE.



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