Beef Tenderloin Sticks with Horseradish Cream

Ingredients

• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 3 shallots, diced fine
• 2 garlic cloves, minced
• 2 cups sliced white button mushrooms
• 2 cups sliced white fresh shiitake mushrooms
• 1 cup sliced fresh chanterelles (if in season)
• 2 cups of your favourite sliced mushrooms
• 2 tsp. Takii Umami Powder (if available)
• 1 Tbsp. fresh thyme leaves
• ½ cup marsala wine
• ½ tsp. Spice 2.0 chili paste (optional)
• Sea salt to taste
• Fresh ground pepper to taste
• ½ cup finely minced parsley
• 2 pounds beef tenderloin, cut into ½-inch cubes
• 2 Tbsp. grapeseed oil
• ⅓ cup of your favourite rub
• 5-inch wooden skewers, soaked in water for about 1 hour
• Horseradish cream for garnish