| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Latimes3 |
6 |
servings |
INGREDIENTS
|
|
=== TENDERLOIN === |
| 2 1/2 |
lb |
Beef tenderloin; room temperature |
| 2 |
tb |
Olive oil |
| 1/2 |
tb |
Coarse salt |
| 1 |
tb |
Freshly ground pepper |
|
|
=== SHALLOT-SHIITAKE MUSHROOM SAUCE === |
| 1 1/2 |
tb |
Olive oil |
| 1 1/2 |
tb |
Butter |
| 6 |
lg |
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 |
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; 4.55 grams fiber
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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