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Mortimer's Mixed Kobe Beef Grill
with French Fingerling Potato and Roasted Pepper Fricassee
Jonathan R. Mortimer is an authority on Idaho cuisine and the acclaimed chef of Mortimer's and B.B. Strand's restaurants in Boise, Idaho.
After growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho.
Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI.
Serves 4
For The Fricassee:
1 cup dry sherry
1-cup heavy cream
1 Tbs. Dijon style mustard
1 small leek (white part only sliced fine)
1 Tbs. olive oil
1 red bell pepper (roasted, peeled, seeded, rinsed and cut fine julienne)
12 French fingerling potatoes (cut in half and roasted till browned)
1 small zucchini (medium diced)
Kosher salt to taste
Ground black pepper to taste
Method: In a thick-bottomed 2 qt. saucepan heat the olive oil over medium-low heat and add the leeks. Cook the leeks slowly for ten minutes stirring frequently. Add the sherry to the pan and whisk in the cream and Dijon mustard. Simmer till reduced by ½ then add the roasted pepper, potatoes and zucchini. Continue to simmer for five minutes. Adjust seasoning as desired with salt and pepper.
For the mixed Beef:
1 beef shoulder tenderloin
10 oz. beef flat iron (top blade)
10 oz. beef top sirloin
Kosher salt to taste
Ground black pepper to taste
Oil for seasoning grill
Method: Heat grill to high heat and season with oil. Grill meat on all sides to desired cooking specifications. When done, place meat on cutting board and rest for several minutes before cutting into medallions to serve.
To Present:
1-cup matchstick potatoes seasoned with salt and pepper
Prepared fricassee
Grilled and carved beef
Method: In the center of two warm, large entrée plates distribute the fricassee. Arrange the beef around the fricassee and garnish with the matchstick potatoes stacking them as high as possible in the center.
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