Beef Tenderloin with Shitake Cream Sauce

By stancec44

Shitake Cream Sauce good on chicken, too.

Ingredients

• 2 lb. beef tenderloin (trimmed of fat, strip membrane, cut down to membrane and strip with knife
• 4 Tbsp. hoisin Sauce
• 3 Tbsp. plum sauce
• 2 Tbsp. oyster sauce
• 2 Tbsp. vodka - dry vermouth or dry sherry
• 1 Tbsp. honey
• 1 Tbsp. Chinese chili sauce
• 1 Tbsp. ginger, finely mined
• 1/4 c. unsalted butter (or peanut or Safflower oil)
• 1 Tbsp. fresh ginger, finely minced
• 6 oz. fresh Japanese shiitake mushrooms- should not be moist, should be dry, every gill should be separate.
• 1 c. heavy whipping cream (or chicken broth or water from soaked dry mushrooms, add 1 tsp. corn starch at end)
• 1/2 c. dry sherry
• 1 Tbsp. light soy sauce
• 1 Tbsp. sesame oil
• 1/2 tsp. orange skin, grated or finely minced
• Mint leaves or chives for garnish
• 1/4 tsp. Chinese Chili sauc

Details

Servings 4

Preparation

Step 1

Advance Prep:
Combine hoisin, plum, oyster sauce, vodka, honey, chili sauce and ginger. Rub over tenderloin, and marinate 1 hour.
Combine ginger and butter; set aside.
Discard stems from mushrooms. Cut mushroom caps into 1/8th inch wide strips and set aside.
In a small bowl, combine cream, sherry, soy, sesame oil, grated orange ski and chili sauce.

Last minute cooking:
Preheat oven to 450. Roast beef on an elevated wire rack until internal temperature reaches 130 degrees. Or barbecue.
Place 12" saute pan over high heat. When hot, add ginger and butter. Saute briefly, the add mushrooms and sauté 2 minutes. Add sauce. Bring to furious boil. Boil until sauce begins to turn light brown and thicken - about 4 minutes. (Spoon will leave path across back of spoon/pan). Slice meat. Spoon sauce over 4 dinner plates. Lay been on top of sauce. Garnish with mint leaves or chives. Serve at once.