Tenderloin With Shallot-Shiitake Mushroom Sauce

Recipe Ingredients

		Tenderloin
2 1/2 lbs	1135g / 40oz	Beef tenderloin - room temperature
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Coarse salt
1 tablespoon	15ml	Freshly-ground black pepper
		Shallot Shiitake Mushroom Sauce
1 1/2 tablespoons	22ml	Olive oil
1 1/2 tablespoons	22ml	Butter
6 tablespoons	90ml	Shallots - split lengthwise (large)
1/2 lb	227g / 8oz	Shiitake mushrooms
1/4 cup	59ml	Port
1 cup	237ml	Veal stock - (to 1 1/4 cups)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Tenderloin: Trim and tie tenderloin. Rub tenderloin with oil and sprinkle with salt and pepper, lightly patting into place. Place tenderloin in shallow roasting pan that has been preheated at 425 degrees 10 minutes. Roast tenderloin at 425 degrees until meat thermometer reads 125 degrees, 30 to 40 minutes, for medium rare. (Make Shallot-Shiitake Mushroom Sauce while meat roasts.) Check temperature after 30 minutes to avoid overcooking.

Transfer to warm platter, tent with foil and let stand about 30 minutes before carving. Cut into 1/2-inch slices and serve warm with Shallot-Shiitake Mushroom Sauce.

Shallot-Shiitake Mushroom Sauce: Heat olive oil and 1/2 tablespoon butter in 8-inch skillet over medium-high heat. Add shallots and cook, shaking pan often, until browned, 2 to 3 minutes. Remove with slotted spoon and set aside.

Trim stems from mushrooms and cut mushrooms into 1/4-inch slices. Melt remaining 1 tablespoon butter in skillet. Add mushrooms and cook, stirring often, until heated through and slightly softened, about 5 minutes. Add wine, 1 cup stock and reserved shallots. Simmer, uncovered, shaking pan often, until liquid is reduced by half and shallots are tender, 4 to 5 minutes. Add remaining veal stock if sauce is too thick. Sauce may be made several hours ahead and kept at room temperature.

To serve, gently reheat if made ahead, adding meat juices that have accumulated on platter. Season with salt and pepper to taste.

This recipe yields 6 servings.

Each serving without sauce: 258 calories; 667 mg sodium; 88 mg cholesterol; 15 grams fat; 0 carbohydrates; 29 grams protein; 0 fiber

Each of 6 sauce servings: 215 calories; 216 mg sodium; 8 mg cholesterol; 7 grams fat; 34 grams carbohydrates; 5 grams protein; 4.55 grams fiber

Source:
The Los Angeles Times, 03-31-1999

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