Hoisin Glazed Beef Tenderloin With Shiitake Mushrooms Food

HOISIN GLAZED BEEF FILET WITH SHIITAKE MUSHROOMS

Steps:

• 1. Preheat oven 400 degrees. Season the beef with salt and pepper. Add oil to skillet. Once the oil is hot sear the filets on all sides until a brown crust develops. Transfer the filets to a baking dish. Brush the hoisin sauce on both sides. Place in oven. Cook until internal temp reaches desired doneness. 125 F for medium rare.
• 2. In the meanwhile add the mushrooms, ginger, and garlic to the skillet you seared the beef in. Season with salt and cook until mushrooms are browned. Add the chives and sherry and cook until the sherry has evaporated
• 3. Serve the mushrooms with the beef

HOISIN-GLAZED ROAST CHICKEN

Steps:

• Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
• Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
• Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
• Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400°.
• Heat a large skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering, then sear the beef on all sides until it is a mahogany brown, about 8 minutes in all (any longer and you're cooking the beef too much, that may have been why my roast came out almost medium, instead of medium-rare).
• Transfer the roast to a shallow roasting pan. Don't clean out the skillet! Leave everything in the skillet as you'll need it for the mushrooms.
• Brush the tenderloin all over with the hoisin sauce, just bathe the thing with the sauce. Roast until an instant-read thermometer inserted in the center registers 125° for medium-rare, about 30-40 minutes. Transfer the roast to a cutting board and tent loosely with foil. Let it rest while you do the mushrooms.
• Heat the skillet (that you saved) over medium-high heat. Add the mushrooms and the scallion WHITES, garlic, ginger, the 1 1/2 teaspoons salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry (or rice wine) and cook until almost all the liquid has evaporated, about 2 minutes.
• Slice the roast and serve with the mushroom mixture.
• **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.

BEEF MEDALLIONS WITH SAUCY SHIITAKES

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat. Season the beef with salt and pepper. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness. Remove beef from pan and set on plates or a platter in a warm spot.
• Add the remaining 1 1/2 teaspoons oil to the skillet. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes. Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.) Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.

GRILLED FLANK STEAK WITH SHIITAKE MUSHROOMS

Steps:

• Steaks;.
• Place steaks in non aluminum pan (or ziploc bag) .
• Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
• Pour over steaks, turning to coat all sides.
• Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
• Mushroom Sauce:.
• Reserve 6 2-inch diameter mushrooms for garnish.
• Cut remaining into 1/2-inch-wide strips.
• Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
• Add mushroom slices and stir 3 minutes.
• Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
• Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
• Stir in cream and boil until sauce coats spoon, about 3 minutes.
• *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
• Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
• Remove steaks from marinade and arrange on grill rack.
• Cook about 4 minutes per side for medium-rare.
• Transfer to platter and let rest 5 minutes.
• Reheat sauce over low heat, stirring occasionally.
• Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
• Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
• Drain mushroom caps on paper towels.
• Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
• Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
• Arrange mushroom caps in 2 clusters on platter edge.
• Serve immediately, passing remaining sauce separately.

HOISIN-GLAZED TENDERLOIN

Steps:

• Combine first 5 ingredients (through garlic) in a small bowl.
• Sprinkle steaks with salt.
• Heat large skillet coated with cooking spray over medium-high heat.
• Add steaks and cook for 3 minutes on each side or until desired degree of doneness.
• Remove steaks from pan.
• Pour hoisin mixture into pan and return steaks to pan.
• Cook an additional 10 seconds, tossing well to coat.
• Serve with white rice.