Tis the Season

Beef Terrine with Portobello & Roasted Peppers

Something about the beginning of a new season where I consistently gravitate to making seasonally inspired terrines. From asparagus & goat cheese terrine, tuna terrine with spicy caper crust, bacon wrapped venison terrine, to this most recent beef terrine with portobello mushrooms and roasted peppers. What’s fun about terrines is layering of flavors and textures, and the beautiful finish achieved once you cut a slice. The roasted red peppers here are silky against the beef, with firm pistachios complementing the earthy flavors from the portobello, and finishing with quality prosciutto like a neatly wrapped holiday gift.  For a while now, we’ve been buying choice cuts of meats and grinding our own for a variety of dishes versus store-bought ground. Aside from “knowing” exactly what’s in your ground meats, it also offers the opportunity to experiment and achieve different textures. Double grinding the meat as an example can make recipes like kefta extra tender and moist with a finer texture. For this recipe we chose some nicely marbled beef sirloin tips marinated with a tawny port. It was the port here that made this terrine unique in taste, as tawny ports strikes the right balance between aged character and vitality.

SECRET INGREDIENT:  Tawny Port

TIP: Refrigerating overnight is important to let terrine firm and meld all the flavors

Beef Terrine with Portobello & Roasted Peppers

  • Butter (3 Tbsp)
  • Leek (1, trimmed, white parts only, chopped)
  • Garlic (2 cloves, minced)
  • Portobello Mushrooms (1 cup, chopped)
  • Fresh Thyme (2 tsp, minced)
  • Beef Sirloin Tips (1/2 lb)
  • Salt and fresh cracked pepper (to taste)
  • Tawny Port Wine (1/4 cup)
  • Egg White (1)
  • Sour Cream (2 Tbl)
  • Fresh Parsley (2 Tbl, chopped)
  • Pistachios (2 Tbl, coarsely chopped)
  • Roasted Red Peppers (1/2 cup slices)
  • Prosciutto, thinly sliced (4 oz)
  1. In a sauté pan over medium-high heat, melt butter and then add onions, garlic, mushrooms and thyme. Cook for 5 minutes, stirring occasionally. Remove from heat and season with salt and pepper.
  2. Add beef to bowl of food processor and season generously with salt and pepper. Pulse until coarsely minced (keeping some texture), then transfer to a mixing bowl. Thoroughly mix beef with cooled mushroom mixture and port. Cover and refrigerate for 2 hours. Remove from refrigerator and fold in egg white, sour cream, parsley, and pistachios.
  3. Preheat oven to 325°F
  4. Line base and sides of small terrine pan with slices of prosciutto, overlapping slightly and overhanging outer edges.
  5. Place a third of the beef mixture in base and spread layer on bottom and up the sides, pressing to compact. Arrange half of red pepper slices over beef at base, and press firmly. Spoon another third of beef mixture and then remaining red pepper slices. Finish with remaining beef mixture, pressing firmly with each layer. Top with a slice of prosciutto and then fold in overhanging prosciutto. Cover aluminum foil and press firmly to compact.
  6. Place terrine in deep baking dish and pour enough hot water to come 1/2 way up the sides. Bake in oven for 1 ½ hours. Remove from water and allow terrine to cool for 30 minutes. Carefully pour out juices from pan, then refrigerate overnight.
  7. Serve slices cold or at room temperature, with quality mustards and cornichons on the side.

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