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

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.

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.

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Trim tenderloin of fat and remove silverskin.
• Rub beef all over with garlic and coat with thyme.
• In a hot skillet, sear tenderloin on all sides in oil.
• Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
• In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
• Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
• Let tenderloin rest for several minutes before slicing.
• Slice and serve with mushroom sauce.