Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Scallions

By dette

In France, I ahd some cepes (wild mushrooms) cooked in duck fat- yum-o! I make these mushrooms with EVOO at home

Ingredients

• 8 portobello mushroom caps, cut into large chunks
• 8 large garlic cloves, cracked from the skins
• 1/2 c fresh flat-leaf parseley leaves (a coupld of generous handfuls)
• 1/2 c. EVOO, plus some for drizzling
• Sea last and Coarse black pepper
• 4- 1 1/2 inch thick beef tenderloin steaks
• 8 scallions, split lengthwise
• Crusty bread

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 500. 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 c EVOO over the bowl and toss vigorously to coat the mushrooms with oil and garlic. Arranget he mjshrooms 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 taht 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, 5-6 minutes for medium to medium well. Season the steaks with salt and pepper nd let them rest for 5-10 minutes for the juices to redistribute. Coat the scallions in EBOO and seasonw tih salt and pepper. Grill to make, 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