Prep 28 mins
Cook 48 mins
Long name, easy recipe. I found this in the Food Network Kitchens Cookbook and made it for my husband and daughter (me too!). We loved it...the hoisin gives the mild beef tenderloin an exciting sweet and spicy flavor around the edges of the slices. The recipe, as written in the cookbook, said to roast to 125° (on a thermometer inserted in the center of the meat) for medium rare. I accidentally let it go to 127 and it did make a difference as it came out slightly more than medium-rare, though it was still really tasty. I don't think I'd let this go to medium, medium-well, or well-done. I used rice wine in place of the sherry. This quickly became a family favorite and one I will do whenever I find 2-lb. tenderloin roasts on sale. I served the beef and mushrooms simply, with a side of roasted sweet potatoes....it was a memorable meal!
- 2 lbs center-cut beef tenderloin
- 1 1⁄2 teaspoons kosher salt, plus more
- kosher salt, for seasoning
- fresh ground black pepper
- 2 tablespoons vegetable oil
- 1⁄3 cup hoisin sauce
- 1 lb fresh shiitake mushroom, stems removed, caps quartered
- 3 bunches scallions, cut into 2-inch pieces (keep white and green parts separate)
- 4 garlic cloves, minced
- 1 1⁄2 inches peeled fresh ginger, very thinly julienned (a 1 1/2 inch piece)
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 cup dry sherry
- 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.
The beef aspect of this dish was very tender and subtly flavoured. The browning process did not take the full 8 minutes, and I cooked it to 120 degrees because we like rare beef. Our only complaint was the accompanying mushrooms. They were very dry and tasted of just mushrooms. None of the other flavours came through, not even the rice wine. I think we would have enjoyed this more had the mushrooms been more moist and sauce-like, maybe with some added soy or hoisin. Excellent beef though! Thanks Hey Jude!