Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad

Name: Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 thin asparagus spears, trimmed; 12 baby beets, trimmed; 8 baby carrots, peeled; 59 milliliters balsamic vinegar; 79 milliliters balsamic vinegar; 454 grams beef tenderloin; 118 milliliters fresh breadcrumbs; 0 teaspoons cumin seeds, toasted and ground; 59 milliliters dry red wine; 3 liters torn escarole (about 1 bunch); 59 milliliters chopped flat-leaf parsley; 3 Tbsps chopped flat-leaf parsley; 298 grams packages fresh shiitake mushrooms, stems removed (about 4 cups); 2 garlic cloves, minced; 3 garlic cloves, minced; 28 grams 1/4 cup crumbled goat cheese; 1 teaspoon ground cardamom; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 237 milliliters low-salt chicken broth; 1 teaspoons mustard seeds, toasted and ground; 1 Tbsp olive oil; 2 teaspoons olive oil, divided; 118 milliliters chopped onion; 237 milliliters chopped onion; 28 grams 1/4 cup shredded fresh Parmesan cheese; 4 smalls baby parsnips or 2 small parsnips (cut in half), peeled; 8 pearl onions, peeled; 0 teaspoons freshly ground pepper; 1 teaspoons freshly ground pepper

You can never have too many main course recipes, so give Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad a try. This recipe covers 68% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 43g of protein, 41g of fat, and a total of 898 calories. This recipe serves 4. Winter will be even more special with this recipe. Head to the store and pick up onion, water, baby carrots, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 40

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Oven

Combine 1/4 cup water and pearl onions in a small baking dish; cover and bake at 400 for 10 minutes.

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Pearl Onion

Water

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Baking Pan

Oven

Drain, and set aside.

Cook parsnips in boiling water 10 minutes.

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Parsnip

Water

Add asparagus and carrots; cook 3 minutes or until tender.

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Asparagus

Carrot

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.

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Vegetable

Water

Beet

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Slotted Spoon

Drain and plunge beets into ice water; drain again. Peel beets; set aside.

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Water

Beet

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms; saut 1 minute.

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Mushrooms

Add onion and garlic; saut 1 minute.

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Garlic

Onion

Add 1 cup water, vinegar, and parsley; bring to a boil. Reduce heat and cook 8 minutes.

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Parsley

Vinegar

Water

Remove from heat; let cool. Stir in tarragon, salt, and pepper. Set shiitake mushroom sauce aside, and keep warm.

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Mushrooms

Tarragon

Pepper

Sauce

Salt

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 400 for 20 minutes; set aside.

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Mushrooms

Broth

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Oven

Frying Pan

Increase oven temperature to 42

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Oven

Cook escarole in boiling water for 1 minute.

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Escarole

Water

Drain and plunge escarole into ice water; drain again.

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Water

Escarole

Coat a gratin dish or 9-inch square baking dish with 1 teaspoon butter; set aside.

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Butter

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Baking Pan

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.

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Mushrooms

Escarole

Broth

Combine breadcrumbs and remaining ingredients in a bowl; stir well.

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Breadcrumbs

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Bowl

Sprinkle over mushroom stacks.

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Mushrooms

Bake at 425 for 10 minutes or until breadcrumbs are lightly browned. Set aside; keep warm.

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Breadcrumbs

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Oven

Reduce oven temperature to 35

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Oven

Combine 1 teaspoon oil, salt, pepper, and cardamom, and stir well.

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Cardamom

Pepper

Salt

Cooking Oil

Spread over all sides of beef.

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Spread

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.

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Beef

Cooking Oil

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Frying Pan

Place skillet in oven, and bake at 350 for 30 minutes or until a thermometer registers 145 (medium-rare) to 160 (medium).

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Kitchen Thermometer

Oven

Frying Pan

Let stand 10 minutes, and cut into 8 slices.

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.

Ingredients you will need

Beef Tenderloin