Hoisin-glazed Beef Tenderloin With Shiitake Mushrooms

Total Time: 1 hr 16 mins Preparation Time: 28 mins Cook Time: 48 mins

Ingredients

• Servings: 6
• 2 lbs center-cut beef tenderloin
• 1 1/2 teaspoons kosher salt, plus more
• kosher salt, for seasoning
• fresh ground black pepper
• 2 tablespoons vegetable oil
• 1/3 cup hoisin sauce
• 1 lb fresh shiitake mushroom, stems removed, caps quartered
• 3 bunches scallions, cut into 2-inch pieces (keep and green parts separate)
• 4 garlic cloves, minced
• 1 1/2 inches peeled fresh ginger, very thinly julienned (a 1 1/2 inch piece)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry sherry

Recipe

• 1 preheat oven to 400°.
• 2 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).
• 3 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.
• 4 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.
• 5 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.
• 6 slice the roast and serve with the mushroom mixture.
• 7 **i think this would also be good with a mixture of different mushrooms, especially wild mushrooms.