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Wild Mushroom Compote
  • 1 Cup Molasses Marinade (See Molasses Marinade Tenderloin Recipe on Fill Your Plate)
  • 2 Cups Demi-glace
  • 1-1/2 Cups Chopped Uncooked Bacon (about 12 Slices)
  • 4 Tablespoons Bacon Fat (will come from the cooking the bacon)
  • 4 Cups Sliced Wild Mushrooms (such as Shiitake, Oyster, Cremini, Morels, Etc.)
  • 1 Bunch Scallions, grilled and sliced (grill them for a few minutes while you're grilling the beef)
  • 1 Tablespoon Cider Vinegar
  • Pinch Salt and Pepper
1. Combine molasses marinade and demi-glace in a medium saucepan over high heat and cook until the liquid is reduced by half. (You’ll have to take the pan off the heat to judge, as it bubbles and increases in volume over the heat. Depending upon the size of your pan, it could take about 10 to 15 minutes.) 2. Meanwhile, in a large sauté pan, cook bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain. Remove all but 3 tablespoons of bacon fat. 3. Cook mushrooms in bacon fat for 3 to 5 minutes, or until tender. Add sliced grilled scallions and vinegar. Add bacon and the molasses mixture and cook for 10 minutes on low, or until sauce reaches desired consistency. 4. To serve, place a generous 1/4 cup of compote on lower 1/3 of beef medallions, letting it run onto the plate. Garnish with sliced scallions if desired.
Provided by:
Chef Gwen Walters of Pen and Fork

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