Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad

Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad
Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • WINTER VEGETABLE SALAD

  • 1/4

    cup water

  • 8

    pearl onions peeled

  • 2

    small parsnips (cut in half) peeled

  • OR

  • 4

    baby parsnips (cut in half) peeled

  • 12

    thin asparagus spears trimmed

  • 8

    baby carrots peeled

  • 12

    baby beets trimmed

  • 1

    tablespoon olive oil

  • 3

    (3 1/2-ounce) packages fresh shiitake mushrooms stems removed (about 4 cups)

  • 1/2

    cup chopped onion

  • 2

    garlic cloves minced

  • 1

    cup water

  • 1/4

    cup balsamic vinegar

  • 1/4

    cup chopped flat-leaf parsley

  • 2

    tablespoons chopped fresh tarragon

  • OR

  • 2

    teaspoons dried tarragon

  • 1/2

    teaspoon kosher salt

  • 1/8

    teaspoon freshly ground pepper

  • PORTOBELLO MUSHROOM-AND-ESCAROLE GRATIN

  • 1

    cup chopped onion

  • 1

    cup low-salt chicken broth

  • 1/3

    cup balsamic vinegar

  • 1/4

    cup dry red wine

  • 1

    teaspoon chopped fresh thyme

  • OR

  • 1/4

    teaspoon dried thyme

  • 1/2

    teaspoon freshly ground pepper

  • 1/8

    teaspoon cumin seeds toasted and ground

  • 3

    garlic cloves minced

  • 8

    large portobello mushroom caps

  • 14

    cups torn escarole (about 1 bunch)

  • 1

    teaspoon unsalted butter

  • 1/2

    cup fresh bread crumbs

  • 1/4

    cup (1 ounce) crumbled goat cheese

  • 1/4

    cup (1 ounce) shredded fresh Parmesan cheese

  • 3

    tablespoons chopped flat-leaf parsley

  • 1

    tablespoon unsalted butter melted

  • 1/2

    teaspoon mustard seeds toasted and ground

  • ROAST BEEF TENDERLOIN

  • 2

    teaspoons olive oil divided

  • 1

    teaspoon kosher salt

  • 1

    teaspoon freshly ground pepper

  • 1

    teaspoon ground cardamom

  • 1

    pound beef tenderloin

Directions

Prepare Winter Vegetable Salad: Preheat oven to 400º. Combine 1/4 cup water and pearl onions in a small baking dish; cover and bake at 400º for 10 minutes. Drain, and set aside. Cook parsnips in boiling water 10 minutes. Add asparagus and carrots; cook 3 minutes or until tender. Remove vegetables with a slotted spoon and plunge vegetables into ice water; drain again and set aside. Cook beets in boiling water 15 minutes or until tender. Drain and plunge beets into ice water; drain again. Peel beets; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms; sauté 1 minute. Add onion and garlic; sauté 1 minute. Add 1 cup water, vinegar, and parsley; bring to a boil. Reduce heat and cook 8 minutes. Remove from heat; let cool. Stir in tarragon, salt, and pepper. Set shiitake mushroom sauce aside, and keep warm. Prepare Portobello-and-Escarole Gratin: Combine first 9 ingredients in a shallow pan; stir well. Arrange mushrooms in a single layer on top of broth mixture, turning to coat. Cover and bake at 400º for 20 minutes; set aside. Increase oven temperature to 425º. Cook escarole in boiling water for 1 minute. Drain and plunge escarole into ice water; drain again Coat a gratin dish or 9-inch square baking dish with 1 teaspoon butter; set aside. Place 4 mushrooms, stem sides up, in prepared dish; reserve broth mixture. Divide escarole evenly among mushrooms in dish; top with remaining mushrooms, stem sides down. Spoon reserved broth mixture over mushroom stacks. Combine breadcrumbs and remaining ingredients in a bowl; stir well. Sprinkle over mushroom stacks. Bake at 425º for 10 minutes or until breadcrumbs are lightly browned. Set aside; keep warm. Prepare Roast Beef Tenderloin: Reduce oven temperature to 350º. Combine 1 teaspoon oil, salt, pepper, and cardamom, and stir well. Spread over all sides of beef. Heat 1 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat, and add beef and cook 1 minute on each side or until browned. Place skillet in oven, and bake at 350º for 30 minutes or until a thermometer registers 145º (medium-rare) to 160º (medium). Let stand 10 minutes, and cut into 8 slices. To complete recipe: Arrange one Portobello-and-Escarole Gratin and 2 slices Roast Beef Tenderloin on each of 4 dinner plates. Divide Winter Vegetable Salad evenly among plates; spoon 1/2 cup shiitake mushroom sauce over each salad serving.

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