The original recipe included radicchio as an additional vegetable and topped the Napoleons with crumbles of Stilton.
8 egg whites
1 teaspoon cream of tartar
- Ivar's to raise restaurant workers' wages to $15 right away
- WSU study: 'Exploding head syndrome' more common than once thought
- Opening day roster looks pretty clear after Sunday cuts
- 3 places off the beaten track in Hawaii
- A mom's tweet about Oreos in school stirs up culture wars
Most Read Stories
12 cloves garlic, crushed, divided
Salt and pepper
1 tablespoon stone ground mustard
1 tablespoon honey
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1½ pounds beef tenderloin, thinly sliced
2 tablespoons unsalted butter
36 shiitake mushrooms, stems removed
1 tablespoon truffle oil
36 asparagus tips
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil, divided
1. Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil or a silicone baking sheet and spray with cooking spray.
2. In a large bowl, whisk the egg whites and cream of tartar until the mixture forms stiff peaks. Fold in eight crushed cloves of garlic and spread the mixture evenly on the foil. Sprinkle with salt and pepper, and bake 40 minutes or until light gold in color. Turn oven off, partially open door and let cool for 30 minutes. Remove from oven and break into 12 squares. Set aside.
3. While the garlic paper cooks, make marinade for steak. In a medium bowl, combine mustard, honey, hot sauce, remaining four crushed cloves of garlic and Worcestershire sauce. Toss the steak with the mixture and refrigerate until ready to cook.
4. When garlic paper is done and resting, cook vegetables. In a large skillet, melt butter over medium-high heat and stir in shiitakes. Reduce heat to medium-low and cover pan. Cook for 20 minutes, stirring occasionally. Taste for seasoning and stir in truffle oil. Keep warm.
5. While mushrooms are cooking, in a medium bowl, toss asparagus tips with lemon juice, vinegar and olive oil. Heat a large skillet over medium heat and cook asparagus until just tender and lightly browned, about 10 minutes. Keep warm.
6. When ready to serve, put one piece of garlic paper on each of six serving plates. Divide asparagus between serving plates.
7. In a large skillet, heat remaining tablespoon olive oil over high heat. Sear beef slices until browned on both sides, about one minute per side.
8. Layer half the beef slices over asparagus and top with a garlic paper square. Divide remaining beef slices between serving plates and top with mushrooms. Serve immediately.
Nutritional information per serving: 556 calories (percent of calories from fat, 29), 38 grams protein, 68 grams carbohydrates, 10 grams fiber, 19 grams fat (6 grams saturated), 70 milligrams cholesterol, 211 milligrams sodium.
Adapted by The Atlanta Journal-Constitution from the 2011 Gilroy Garlic Festival winner created by Jamie Brown-Miller of Napa, Calif.