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Kobe Beef Ravioli with Wild Mushroom Broth and Mashed Potatoes

Adapted from Marcus Samuelsson



Wine Suggestion
California Chardonnay


This recipe uses very thinly pounded beef in place of pasta for the 'ravioli.'

Yield: 4 servings, appetizer

2 Idaho potatoes, peeled and diced
2 cups white mushrooms
1 cup Portobello mushrooms
˝ yellow onion
2 cups water
1 teaspoon olive oil
8 ounces Kobe beef
2 sprigs thyme
1 teaspoon soy sauce
Salt and pepper to taste

Mashed Potatoes

2 pounds Idaho potatoes
1 pint cream
˝ pint milk
˝ pound butter
Salt and pepper to taste


Sprouts (radish or broccoli)

For the Kobe Beef Ravioli, slice the beef thinly and pound until paper-thin. Set aside in the fridge.

For the mashed potatoes, boil the cubes of potato in salted water until cooked through. Strain. Mash with a fork or pass through a potato ricer. Heat the milk and the cream. Whisk the milk, cream and butter into the potatoes. Season with salt and pepper.

Sauté the white and Portobello mushrooms in cooking oil together with the yellow onion. Add the water to the mushrooms. Remove the mushrooms, drain and chop them up and reserve the broth. Add the chopped mushrooms to the plain mashed potatoes together with 1 teaspoon of olive oil. Season with salt and pepper. Whisk together. Add soy sauce to the mushroom broth. Take the beef and stuff with the potato and mushroom mixture. Roll to make a roulade. Cut the beef into pieces 4-inches long by 2-inches wide. Cook the beef for about two minutes in the oven at 350°F.

Right before serving, pour the mushroom broth over the beef roulades. Serve with the mashed potatoes on the side. Garnish with sprouts.




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