“My style of cooking is contemporary American with classical French influence,”

says Marcel St. Pierre, head chef at Club 33. The man with the perfect chef’s name is excited about his version of the Club classic. “I am always looking at ways to create new dishes from old classics,” he says. “Asparagus is not classically used in this dish, but I added it to keep the Chateaubriand as light as possible, without losing any of its heartiness. And the truffles add richness in two different forms.”

Marcel recommends the 2003 Silverado Cabernet Sauvignon, from Diane Disney Miller and husband, Ron Miller’s, Napa Valley vineyard. “The full-bodied wine has fantastic blackberry and tobacco characters that complement the richness of this hearty cut of meat,” he says. “You get your complexity from the licorice aftertastes of the wine with the pungent truffles, and the delicate flavors of cherry and plum get intensified with the use of ginger in the carrot reduction.”

Ingredients

3 pounds, tenderloin of beef (center portion) 8 ounces, asparagus Black Truffle mousse (see recipe below) 12 ounces, Cabernet demi-glace (see recipe below) 18 each, White Truffle potato croquette (see recipe below) 6 ounces, carrot ginger reduction (see recipe below) 6 ounces, dried Morel mushroom 16 ounces, Apple Smoked slab bacon 6 ounces, asparagus, thinly sliced

Preparation With a boning knife, cut a hole into the center then take a round steel to make a cylinder hole through the tenderloin. Stuff it with the asparagus truffle mousse. Season all sides and pan sear with hot canola oil. Cook the chateaubriand in a 350-degree oven for 12 minutes for medium rare. Prepare the salad by soaking the dried morels in warm water for 15 minutes. Dice slab bacon into little pieces and cook over medium heat in Teflon pan until golden brown. Quickly toss in the thin slice asparagus and reconstituted morels. Set aside and re-heat when ready to serve. Serves 6.

Sub Recipies

Asparagus Black Truffle Mousse

Ingredients: 1 pound, asparagus ½ gallon, vegetable bouillon 1 cup, heavy cream 1/8 ounce, Black Truffle 3 ounces, bread crumbs Panko

Preparation: Cut one inch off the bottom of asparagus and discard. In a large pot, boil the vegetable bouillon or water with a pinch of salt. While boiling, add the asparagus for 3½ minutes and take out. In a blender, add the cream and hot asparagus and blend to almost puree stage. Place puree in a bowl and add the chopped black truffle and bread crumbs. Combine until evenly incorporated. Check seasonings.

Cabernet Demi-Glace

Ingredients: 3 ounces, fresh butter 4 ounces, shallot—peeled and sliced 8 ounces, Cabernet Sauvignon 16 ounces, beef stock or bouillon 1 ounce fresh thyme 1 Bay Leaf 4 black peppercorn 1 teaspoon, kosher salt

Preparation: In a small pot, add the fresh butter and sauté the shallots over medium heat for 3½ minutes. Add the red wine and let cook until almost no liquid is left. Add all other ingredients and cook at a light simmer for 25 minutes or until your sauce has reduced by half. Strain and keep warm. You can also make up to three days in advance and keep in your refrigerator, re-heating in saucepan when needed.

White Truffle Potato Croquette

Ingredients: 4 ounces, Onion Spanish—fine diced 4 ounces, celery—fine diced 6 ounces, Chardonnay 2 pounds, cooked potato 3 egg yolks ¼ ounce, White Truffle oil 16 ounces, canola oil Standard Breading Procedure

Preparation: In a sauté pan with fresh butter, quickly cook the shallot and celery until translucent and pour in the chardonnay. Let all the liquid reduce and cool. In a bowl, add the cooked potato, egg yolks and onion mixture, mix with the truffle oil and roll out into balls. Place in the freezer for one hour. In three separate pans, place AP Flour, whisked whole eggs and bread crumbs. Take the croquettes out of the freezer and place in flour, then the eggs and then the bread crumbs. Bring the canola oil up to a steady simmer over low to medium heat, and fry off the croquettes. Place on paper towels to soak up the oil and keep warm.

Carrot Ginger Reduction
Ingredients: 1 pound, carrot—large peeled, rough chop 2 ounces, fresh ginger, peeled 12 ounces, vegetable stock or water 2 leafs fresh basil	Preparation: In a small sauce pot, add all ingredients and cook over medium heat until the carrots become soft—this should take 10-12 minutes. Take out the basil leafs and ginger, place the carrots with half the liquid into a bar blender and puree until smooth.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.