Tenderloin With Shallot-shiitake Mushroom Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Latimes3 | 6 | Servings | |
INGREDIENTS
| === TENDERLOIN === | ||
| 2 1/2 | lb | Beef tenderloin, room |
| temperature | ||
| 2 | T | Olive oil |
| 1/2 | T | Coarse salt |
| 1 | T | Freshly ground pepper |
| === SHALLOT-SHIITAKE | ||
| MUSHROOM SAUCE === | ||
| 1 1/2 | T | Olive oil |
| 1 1/2 | T | Butter |
| 6 | Shallots, split lengthwise | |
| 1/2 | lb | Shiitake mushrooms |
| 1/4 | c | Port |
| 1 | c | Veal stock, to 1 1/4 cups |
| Salt and freshly ground | ||
| pepper | ||
| 4 11/20 | ms fiber |
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. 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; Recipe Source: Los Angeles Times - 03-31-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 677
Calories From Fat: 403
Total Fat: 45g
Cholesterol: 168.3mg
Sodium: 730.8mg
Potassium: 1176.2mg
Carbohydrates: 29.8g
Fiber: 4.7g
Sugar: <1g
Protein: 41.3g