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
HOISIN-GLAZED TENDERLOIN
From the Jan/Feb 2008 issue of Health magazine. I doubled the sauce and have posted the recipe that way. I also used jarred minced ginger and garlic even though the original recipe called for fresh. The recipe calls for beef tenderloin steaks (filet mignon) but DH and I agree that probably any type of beef could be used.
Provided by bojmom
Categories Meat
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 40.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 404.2, Carbohydrate 8.2, Fiber 0.6, Sugar 4.5, Protein 0.7
HOISIN BEEF WITH SHIITAKE MUSHROOM SAUCE
Shiitake mushrooms, often described as having a steak-like taste, complement the tenderloins seamlessly.
Provided by Allrecipes Member
Yield 2
Number Of Ingredients 11
Steps:
- Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
- Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
- Prepare grill or broiler.
- Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
- Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2 minutes.
- Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top with mushroom sauce. Serve with cooked rice.
Nutrition Facts : Calories 572 calories, Carbohydrate 59 g, Cholesterol 73.2 mg, Fat 23.4 g, Fiber 2.8 g, Protein 28.4 g, SaturatedFat 8.6 g, Sodium 264.2 mg, Sugar 4.4 g
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
HOISIN PORK TENDERLOIN
In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.
Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.
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