Hoisin-Glazed Beef Tenderloin with Shiitake Mushrooms
Button mushrooms may abound, but also look for the slightly exotic, dried or fresh: chanterelles, morels, porcini, shiitake and wood ear.
- 2 pounds center-cut beef tenderloin roast
- 1½ teaspoons kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- ⅓ cup hoisin sauce
- 1 pound fresh shiitake mushrooms, stems removed, caps quartered
- 3 bunches scallions (white and green parts separate), cut into 2-inch pieces
- 4 cloves garlic, minced
- 1 peeled fresh ginger, ½-inch piece, very thinly sliced
- ½ teaspoon crushed red pepper flakes
- ½ cup dry sherry
- Preheat the oven to 400°F. 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 until it is a mahogany brown on all sides, about 8 minutes in all. Transfer the tenderloin to a shallow roasting pan, reserving the skillet. Brush the beef all over with the hoisin sauce and roast until an instant-read thermometer inserted in the center registers 125°F for medium-rare, about 30 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest while you cook the mushrooms.
- Heat the skillet over medium-high heat. Add the mushrooms, scallion whites, garlic, ginger, the 1½ teaspoons salt, and red pepper flakes and cook until soft, about 8 minutes. Add the scallion green and sherry and cook until almost all the liquid has evaporated, about 2 minutes. Slice the roast and serve with the vegetables.