Hoisin Glazed Beef Tenderloin With Shiitake Mushrooms Recipes

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.

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.

BEEF TENDERLOIN WITH MUSHROOMS AND THYME

Steps:

• Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
• Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

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, SHIITAKE, AND SNOW PEA STIR-FRY

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

SHIITAKE BEEF STROGANOV

Steps:

• Make Stroganov:
• In a bowl toss beef with flour until coated well. In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
• Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened. Add wine and boil until cooking liquid is almost evaporated. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce. Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened. Stir in parsley and salt and pepper to taste.
• Make purée:
• Peel turnips and potato and cut into 1-inch pieces. In a 3- to 4-quart saucepan cover turnips and potato with cold water by 1 inch and simmer, covered, until very tender, 15 to 20 minutes. Drain turnips and potatoes in a colander and in batches force through a ricer or food mill fitted with medium disk into pan. Stir in butter and salt and pepper to taste.
• Serve Stroganov with turnip potato purée or noodles.