When Chef Marc McDowell opened his namesake brick-and-mortar restaurant in Wailuku in late December 2019, little did he know that COVID-19 would be his greatest challenge. As chef at some of Maui’s most reputable properties—including the Grand Wailea, Mākena Resort, Hali‘imaile General Store, and The Ritz-Carlton, Kapalua—he had racked up a bevy of loyal followers.
A graduate of The Culinary Institute of America and, most recently, UH Maui College’s Master Gardener Program, Marc knows that understanding the soil, the planting, and the harvesting goes hand-in-hand with food preparation. He says, “I feel it’s imperative to use our local produce. It’s a better-tasting and fresher product, and [buying local] helps to sustain our hard-working farmers. We also want to connect with farmers to educate our community on what’s the best of the season and what we can do with what the ‘āina [land] gives us.”
He adds, “The holidays are a very special time for me; I love to bring happiness to people through food. With these uncertain times, it’s even more important to focus on each meal, to make sure it’s properly seasoned and cooked perfectly, consistently. I [see it as] a gift we give our guests.” Marc shares, “Our holiday offerings will include a three- or four-course prix fixe menu. But, if you prefer, we can create a festive spread to enjoy in the comfort of your home with family and friends.”
Marc’s Chateaubriand with Red Wine Cremini Mushroom Sauce is a classic dish, perfect for festive and elegant holiday dining. Herb-roasted potatoes and sugar-glazed baby carrots complete the main course, adding sweetness and crunch.
Speaking of the holidays, check out SixtyTwo MarcKet-branded spices, jams, jellies, and logo wear. They’ll make great stocking stuffers and gifts, too!
Recipe for Chateaubriand for Two
BEEF TENDERLOIN PREP
- 1–1. lb. beef tenderloin, room temperature
- 2 Tbsp. olive oil
- kosher salt
- fresh-ground black pepper
- 2 Tbsp. clarified butter
- Herb-and-Mustard Rub (Recipe follows.)
Heat oven to 375 degrees for convection, or 425 degrees with a conventional oven. Rub meat with olive oil and season well with salt and pepper. Heat a cast-iron pan or heavy-bottomed saute pan over medium-high heat. Add the clarified butter, and as soon as it starts shimmering, gently place the tenderloin in the pan. If you don’t hear a sizzling, remove the beef and heat the pan more. A good, crusty brown sear is important for the fond (caramelized brown bits at the bottom of the pan), which is needed for deglazing with wine. Saute about 1–2 minutes on each side to attain a good sear. Remove to a cookie rack placed over a sheet pan to cool.
Do not wash the pan! You will need this to make your sauce.
HERB AND MUSTARD RUB
- 6 Tbsp. whole-grain mustard
- 2 Tbsp. Dijon mustard
- 2 garlic cloves, minced
- 1/2 Tbsp. fresh rosemary, minced
- 1/2 Tbsp. thyme, minced
Mix all ingredients well and spread evenly over the seared and rested tenderloin. Place on a sheet pan and bake in preheated oven until a meat thermometer measures an internal temperature of 125 degrees (for medium rare). Remove from oven and tent with foil. Let rest for 15 minutes.
RED WINE CREMINI MUSHROOM SAUCE
- 1 Tbsp. clarified butter
- 1 Tbsp. shallots or onions, chopped
- 3 Tbsp. Cremini mushrooms
- 2–3 oz. red wine or port
- 6 oz. veal demi-glace or beef stock
- 1 sprig of fresh thyme
- 1 Tbsp. unsalted butter
Place the clarified butter in the pan the meat was seared in. Turn on medium high and add shallots and mushrooms. Saute until softened, about 3 minutes. Add the red wine and simmer until wine evaporates. Add the veal demi-glace and thyme, and reduce for 3–4 minutes. Add the butter to the reduction, remove immediately from heat, and stir till combined. Keep warm.