Roast Crispy Mushrooms And Grilled Tenderloin Steaks With Green Onions Recipes

BEEF TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Set the beef tenderloin on the kitchen counter for 1 hour before cooking.
• Preheat oven to 450˚F.
• Pat dry the beef with paper towels.
• In a small mixing bowl combine salt, pepper, thyme, oregano, and olive oil; mix to combine. Rub the mixture on the beef tenderloin.
• Tie with twine: Place the tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to do this for you.
• OPTIONAL STEP: Heat 1 tablespoon of vegetable oil in a large skillet. Add the beef tenderloin to the hot oil and sear on all sides until browned. About 2 minutes per side.
• Place beef on a jelly roll pan, tucking the thin end under the meat, if it is not already tucked underneath and tied.
• Roast for 25 to 30 minutes, or until internal temperature registers at 130˚F to 135˚F. Cooking time may vary depending on the size of the tenderloin; use an instant read thermometer to check for doneness. Start checking around the 22-minute mark.
• Remove from oven and transfer beef to a cutting board. Tent a piece of foil over the beef and let rest for 10 to 15 minutes before cutting.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
• Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
• Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
• When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
• Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

ROAST CRISPY MUSHROOMS AND GRILLED TENDERLOIN STEAKS WITH GREEN ONIONS

Steps:

• Preheat the oven to 500°F. Preheat a grill pan or outdoor grill to high.
• Place the mushroom chunks in a large bowl. Combine the garlic and parsley in a food processor and finely chop. Add the garlic and parsley to the mushrooms.
• Pour about 1/2 cup EVOO over the bowl and toss vigorously to coat the mushrooms with oil and garlic. Arrange the mushrooms in a single layer on a rimmed cookie sheet and roast for 20 minutes, or until crisp, dry, and dark brown. RESIST the devil on your shoulder that wants you to open the oven because things smell good in there. If you let the heat out, the 'shrooms will not crisp.
• Also, season with salt and pepper after removing from the oven-salting too soon will cause the mushrooms to give off their juices and not crisp.
• Grill the steaks for 4 minutes on each side for medium rare, 5 to 6 for medium to medium well. Season the steaks with salt and pepper and let them rest for 5 to 10 minutes for the juices to redistribute. Coat the scallions in EVOO and season with salt and pepper. Grill to mark, 2 minutes on each side.
• Serve the steaks with grilled scallions on top and crispy mushrooms on the side. Low-carbers can skip the bread.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 450 Degrees F.
• Pat the meat dry and place it on a rack in a baking pan.
• Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
• Cook longer if less rare meat is desired.
• Saute the onion in butter in a small skillet.
• Add the mushrooms and cook 5 minutes or until browned.
• Stir in the flour.
• Add the remaining ingredients; mix well.
• Cook over medium heat, stirring until thickened.
• Serve the sauce with the beef.