HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS
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!
Provided by Hey Jude
Categories Roast Beef
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 668.3, Fat 36, SaturatedFat 12.8, Cholesterol 130.4, Sodium 777.4, Carbohydrate 27.1, Fiber 4.4, Sugar 9.9, Protein 41.7
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE
Provided by Pierre Franey
Categories dinner, roasts, sauces and gravies, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
- Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
- Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
- Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
- Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
- Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams
BEEF, SHIITAKE, AND SNOW PEA STIR-FRY
Provided by Bon Appétit Test Kitchen
Categories Beef Mushroom Stir-Fry Kid-Friendly Quick & Easy Low Cal High Fiber Dinner Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
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.
BEEF STEW WITH SHIITAKE MUSHROOMS
Gold Medal® all-purpose flour provides a simple addition to this delicious beef stew packed with mushroom, carrot and tomato - a tasty dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h55m
Yield 4
Number Of Ingredients 11
Steps:
- Mix flour, salt and pepper. Coat beef with flour mixture.
- Heat oil in Dutch oven over medium-high heat. Cook beef, onion and mushrooms in oil, stirring occasionally, until brown.
- Stir in broth and tomatoes. Cover and simmer 2 hours, adding up to 1 cup water if necessary. Stir in potatoes and carrots. Cover and simmer about 30 minutes or until beef and vegetables are tender.
Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 4 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED HOISIN BEEF
The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h18m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
- Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
- Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g
HOISIN-MARINATED FILETS MIGNONS WITH NECTARINE SALSA
Provided by Elizabeth J. Westmark
Categories Beef Tomato Marinate Backyard BBQ Dinner Nectarine Grill/Barbecue Gourmet Florida Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 15
Steps:
- Make marinade:
- Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
- In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
- Make salsa while steaks are marinating:
- Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
- Prepare grill.
- Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
- Serve steaks with salsa.
SHELL STEAK WITH SHIITAKE MUSHROOM SAUCE
Shell steak is sometimes called New York strip steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Rub both sides of the steaks with salt, pepper, and savory. Heat butter and oil in a large, heavy skillet over medium-high heat; add garlic cloves and steaks. Lower heat to medium, and cook steaks 4 to 6 minutes on each side for medium rare. Transfer steaks to a cutting board. Add mushrooms to the pan, raise heat to high, and saute for 2 minutes on each side. Transfer mushrooms to a small bowl.
- Discard garlic and fat from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
- Cut beef crosswise into 1/4-inch-thick slices, and serve with mushroom sauce on the side.
SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS
Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
- Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER
Complex Asian flavors pair well with tender filet mignon.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
- Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.
Nutrition Facts : Calories 872.4 calories, Carbohydrate 5.2 g, Cholesterol 228.6 mg, Fat 76.9 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 38.8 g, Sodium 189.2 mg, Sugar 3.2 g
BEEF & SHIITAKE MUSHROOM STEW
Make and share this Beef & Shiitake Mushroom Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season the meat with salt and pepper.
- Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
- of the oil, and swirl to coat the bottom of the pot.
- When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
- Remove the meat; wipe out the pot with paper towels.
- Add the remaining 1 tbsp.
- of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
- Saute over medium heat, stirring, until soft, 8 to 10 minutes.
- Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
- Stir in the soy sauce.
- Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
- Divide the between 6 bowls, serve over garlic mashed potatoes and serve.
Nutrition Facts : Calories 419.7, Fat 17.8, SaturatedFat 5.2, Cholesterol 98.3, Sodium 1035.7, Carbohydrate 21.2, Fiber 4.2, Sugar 6.1, Protein 37.4
STIR-FRIED BEEF WITH HOISIN SAUCE
Quick, easy to make and healthy
Provided by Good Food team
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 13
Steps:
- Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
- Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
- When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
- Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
- Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium
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