Roast Beef Tenderloin With Portobello Mushroom-And-Escarole Gratin And Winter Vegetable Salad

  1. Prepare Winter Vegetable Salad:
  2. Preheat oven to 400u0b0.
  3. Combine 1/4 cup water and pearl onions in a small baking dish; cover and bake at 400u0b0 for 10 minutes. Drain, and set aside.
  4. 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.
  5. Heat oil in a large skillet over medium-high heat. Add mushrooms; saute 1 minute. Add onion and garlic; saute 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.
  6. Prepare Portobello-and-Escarole Gratin:
  7. 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 400u0b0 for 20 minutes; set aside.
  8. Increase oven temperature to 425u0b0.
  9. Cook escarole in boiling water for 1 minute. Drain and plunge escarole into ice water; drain again.
  10. 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.
  11. Combine breadcrumbs and remaining ingredients in a bowl; stir well. Sprinkle over mushroom stacks. Bake at 425u0b0 for 10 minutes or until breadcrumbs are lightly browned. Set aside; keep warm.
  12. Prepare Roast Beef Tenderloin:
  13. Reduce oven temperature to 350u0b0.
  14. 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 350u0b0 for 30 minutes or until a thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium). Let stand 10 minutes, and cut into 8 slices.
  15. To complete recipe:
  16. 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.

vegetable salad, water, pearl onions, baby parsnips, thin, carrots, baby beets, olive oil, fresh shiitake mushrooms, onion, garlic, water, balsamic vinegar, flatleaf, tarragon, kosher salt, freshly ground pepper, mushroom, onion, lowsalt, balsamic vinegar, red wine, thyme, kosher salt, freshly ground pepper, cumin seeds, garlic, portobello mushroom caps, unsalted butter, fresh breadcrumbs, goat cheese, parmesan cheese, flatleaf, unsalted butter, mustard seeds, tenderloin, olive oil, kosher salt, freshly ground pepper, ground cardamom, beef tenderloin

Taken from www.myrecipes.com/recipe/roast-beef-tenderloin-with-portobello-mushroom-and-escarole-gratin-winter-vegetable-salad (may not work)

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