Hoisin Beef With Shiitake Mushroom Sauce

• 2 (4-ounce) beef tenderloin steaks (1 inch thick)
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon dry white wine
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced and divided
• 1 1/2 cups water
• 1 (0.5-ounce) package dried shiitake mushrooms (about 1/2 cup)
• Cooking spray
• 1 teaspoon dark sesame oil
• 2/3 cup sliced green onions
• 2 cups hot cooked long-grain rice

1. Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
2. Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
3. Prepare grill or broiler.
4. Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
5. Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2 minutes.
6. Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top with mushroom sauce. Serve with cooked rice.

beef tenderloin, hoisin sauce, white wine, fresh ginger, garlic, water, shiitake mushrooms, cooking spray, dark sesame oil, green onions, rice

Taken from www.myrecipes.com/recipe/hoisin-beef-with-shiitake-mushroom-sauce (may not work)