Hoisin-Glazed Beef Tenderloin with Shiitake Mushrooms
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 degrees (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 dont think Id 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!
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 degrees (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 dont think Id 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!
- 2 tablespoons vegetable oil
- 1/2 teaspoon crushed red pepper flakes
- fresh ground black pepper
- 4 garlic cloves minced
- 1/3 cup hoisin sauce
- 2 lbs center-cut beef tenderloin
- 1 1/2 teaspoons kosher salt plus more
- kosher salt for seasoning
- 1 lb fresh shiitake mushroom stems removed, caps quartered
- 3 bunches scallions, cut into 2-inch pieces (keep white an
- 1 1/2 inches peeled fresh ginger very thinly julienned (a 1 1/2 inch piece)
- 1/2 cup dry sherry
- Carbohydrate 15.8487933439096 g
- Cholesterol 100.643654734055 mg
- Fat 31.9423192440525 g
- Fiber 1.00753332310411 g
- Protein 30.8323590309031 g
- Saturated Fat 11.5122301849327 g
- Serving Size 1 1 serving(s) (267g)
- Sodium 839.588684277208 mg
- Sugar 14.8412600208055 g
- Trans Fat 3.68799650308977 g
- Calories 501 calories
Step-by-step
- Preheat oven to 400 degrees.
- 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.
- Roast until an instant-read thermometer inserted in the center registers 125 degrees 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.
A Simple Weeknight Delight: Hoisin-Glazed Beef Tenderloin
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other demands on my time, a quick, easy, and impressive dinner is a lifesaver. This Hoisin-Glazed Beef Tenderloin with Shiitake Mushrooms recipe is exactly that. I stumbled upon this recipe in a well-worn cookbook, and it quickly became a family favorite—and for good reason! The tenderloin cooks up beautifully, the hoisin glaze adds a depth of flavor that elevates the dish beyond ordinary, and the shiitake mushrooms provide a delightful earthy counterpoint. It’s a perfect balance of sweet and savory, making it a crowd-pleaser even for the pickiest eaters in your family.
The beauty of this recipe lies in its simplicity. There's no need for complex techniques or a long list of obscure ingredients. Everything you need is readily available at most supermarkets. The cooking process itself is straightforward, requiring minimal hands-on time. The most challenging part might be resisting the temptation to sneak a bite of the tenderloin before serving! Seriously, the aroma alone is enough to make your mouth water. I often pair this dish with a side of roasted sweet potatoes, adding a touch of sweetness that complements the rich flavors of the beef and mushrooms. The combination is simply sublime. The entire process from preparation to plating takes under an hour, making it ideal for busy weeknights. After a long day, the last thing you need is a complicated cooking project. This is a meal that allows you to relax, enjoy the cooking process, and feel proud of your culinary achievement.
Beyond the Recipe: Making it Your Own
While the recipe is wonderful as it is, I encourage you to experiment with it. The beauty of cooking is the ability to personalize and adapt recipes to your own preferences. I've found that using rice wine instead of sherry works equally well, and I wouldn't hesitate to experiment with different types of mushrooms—a mix of wild mushrooms, for instance, could add an entirely new dimension of flavor. Feel free to adjust the amount of hoisin sauce to your liking, or even try adding a touch of soy sauce for an extra layer of umami. Don't be afraid to get creative! The success of this dish lies not just in the precise adherence to the recipe but also in the joy and creativity you bring to the process. Cooking should be an enjoyable experience, not a stressful chore. So, roll up your sleeves, put on some music, and enjoy the process of creating a truly memorable meal for yourself and your loved ones. This dish is more than just food; it’s a way to nourish your family with both delicious flavors and quality time spent together.
This simple recipe is a testament to the fact that sometimes, the most satisfying meals are the easiest ones. The combination of the tenderloin’s rich flavor, the hoisin glaze’s sweet and spicy kick, and the earthiness of the shiitake mushrooms makes this recipe a winner for any occasion. From a weeknight dinner to a special occasion, this dish is versatile enough to suit any situation. So next time you’re looking for an easy yet impressive dinner recipe, remember this one – you won't be disappointed.
Serving Suggestions and Beyond:
This dish is incredibly versatile and pairs well with a variety of side dishes. As mentioned earlier, roasted sweet potatoes are a fantastic option, but other possibilities include simple steamed rice, a fresh salad with a light vinaigrette, or even some sautéed green beans. The possibilities are endless! Feel free to experiment with different side dishes to find your perfect combination. You can also adapt the recipe to create different variations. For example, consider using different cuts of beef, or even trying it with chicken or pork tenderloin. The key is to retain the fundamental flavors of the hoisin glaze and the savory mushrooms.
The Hoisin-Glazed Beef Tenderloin with Shiitake Mushrooms isn’t just a meal; it’s an experience. It’s a testament to the power of simple, well-executed recipes that elevate everyday meals into something special. It’s a recipe that embodies the spirit of practicality and deliciousness, proving that a stunning dinner doesn't require hours in the kitchen. So, embrace this recipe, make it your own, and enjoy the delicious rewards of your culinary endeavors. Happy cooking!
