Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms Recipes

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ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS



Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms image

Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

Provided by littleturtle

Categories     Sauces

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) center-cut beef tenderloin
1 tablespoon garlic, minced
2 tablespoons fresh thyme, chopped (leaves only)
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons butter
2 red onions, julienned
1 tablespoon roasted garlic, minced
1 tablespoon fresh thyme, chopped
1 lb shiitake mushroom, sliced
1/4 cup Bourbon (sour mash whiskey)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • Trim tenderloin of fat and remove silverskin.
  • Rub beef all over with garlic and coat with thyme.
  • In a hot skillet, sear tenderloin on all sides in oil.
  • Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
  • In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
  • Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
  • Let tenderloin rest for several minutes before slicing.
  • Slice and serve with mushroom sauce.

Nutrition Facts : Calories 475.9, Fat 34, SaturatedFat 12.9, Cholesterol 128.1, Sodium 393.8, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 29.6

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT



Roast Beef Tenderloin with Mushroom Ragout image

This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

One 2-pound center-cut beef tenderloin roast
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 to 5 tablespoons unsalted butter
1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered
1 medium shallot or 1/2 small onion, chopped
3 sprigs fresh thyme, leaves stripped
1/2 cup Madeira, vermouth or white wine
1/3 cup heavy cream
Optional: Dijon or whole-grain mustard, cracked mixed peppercorns, or herbes de Provence

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
  • Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
  • Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
  • Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
  • When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
  • Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

PAN ROASTED BEEF TENDERLOIN WITH GINGER-SHIITAKE BROWN BUTTER



Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter image

Complex Asian flavors pair well with tender filet mignon.

Provided by Ryan Nomura

Categories     World Cuisine Recipes     Asian     Japanese

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
4 (8 ounce) beef tenderloin filets
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
½ cup thinly sliced fresh shiitake mushrooms
3 tablespoons sake
2 tablespoons mirin (sweetened rice wine)
1 tablespoon finely chopped garlic chives
¾ cup unsalted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
  • Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

Nutrition Facts : Calories 872.4 calories, Carbohydrate 5.2 g, Cholesterol 228.6 mg, Fat 76.9 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 38.8 g, Sodium 189.2 mg, Sugar 3.2 g

ROAST BEEF WITH BOURBON MUSHROOM SAUCE



Roast Beef with Bourbon Mushroom Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup coarse sea salt
1/4 cup coarse cracked black pepper
2 to 3 tablespoons grapeseed oil, for searing
1 whole Beef Striploin, trimmed with some fatback remaining
Bourbon Mushroom Sauce, recipe follows
5 tablespoons butter, divided
1 tablespoons garlic, minced
1 cup cremini mushrooms, sliced
1 cup onion, finely diced
4 tablespoons all-purpose flour
1/4 cup bourbon
3 cups beef stock
Salt
1 tablespoon cracked black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 300 degrees F.
  • Add oil to saute pan. Season meat on all sides with salt and pepper. Sear meat on all sides, about 2 to 3 minutes each side. Place meat on sheet tray with a rack. Roast meat for 30 to 40 minutes. Crank oven up to 450 degrees F. and roast for an additional 15 to 20 minutes until crust forms and meat is nicely colored. When done, allow to rest before slicing. In a small bowl reserve juice for Bourbon Mushroom Sauce.
  • In a large saucepan over medium-high heat, add 4 tablespoons butter. Add garlic, mushrooms and onion and cook for 4 to 5 minutes until nicely Add flour and mix well to form pasty roux.

HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS



Hoisin-Glazed Beef Tenderloin With Shiitake Mushrooms image

Long name, easy recipe. I found this in the Food Network Kitchens Cookbook and made it for my husband and daughter (me too!). We loved it...the hoisin gives the mild beef tenderloin an exciting sweet and spicy flavor around the edges of the slices. The recipe, as written in the cookbook, said to roast to 125° (on a thermometer inserted in the center of the meat) for medium rare. I accidentally let it go to 127 and it did make a difference as it came out slightly more than medium-rare, though it was still really tasty. I don't think I'd let this go to medium, medium-well, or well-done. I used rice wine in place of the sherry. This quickly became a family favorite and one I will do whenever I find 2-lb. tenderloin roasts on sale. I served the beef and mushrooms simply, with a side of roasted sweet potatoes....it was a memorable meal!

Provided by Hey Jude

Categories     Roast Beef

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 12

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 white 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

Steps:

  • Preheat oven to 400°.
  • 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).
  • 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.
  • 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.
  • 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.
  • Slice the roast and serve with the mushroom mixture.
  • **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.

Nutrition Facts : Calories 668.3, Fat 36, SaturatedFat 12.8, Cholesterol 130.4, Sodium 777.4, Carbohydrate 27.1, Fiber 4.4, Sugar 9.9, Protein 41.7

BOURBON BEEF TENDERLOIN



Bourbon Beef Tenderloin image

This came from "The Lady and Sons" cookbook by Paula Deen. This is a grill recipe but it can be also used in a 350°F oven, cooked for about an hour.

Provided by tinkerbelle79

Categories     Meat

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup Bourbon
1 cup brown sugar
2/3 cup soy sauce
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 -4 sprigs chopped fresh thyme
1 beef tenderloin, connective tissue removed

Steps:

  • Prepare a marinade by combining bourbon, brown sugar, soy sauce, lemon juice, worcestershire sauce, water and thyme.
  • Secure beef with butcher's string.
  • Pour marinade over beef and refrigerate for 8-12 hours
  • Turn meat several times during that time.
  • Prepare grill.
  • Place meat on oiled grill, reserving marinade.
  • Cook on high heat with lid closed, turning often and basting occasionally.
  • Cook until desired doneness.
  • Using a meat thermometer: rare-115 to 120°F, medium rare-130-135F, medium-140-145°F.

Nutrition Facts : Calories 247.9, Fat 3, SaturatedFat 1.2, Cholesterol 12.6, Sodium 1383.1, Carbohydrate 29.8, Fiber 0.2, Sugar 27.4, Protein 6.3

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