Roast Beef Tenderloin With Portobello Mushroom-And-Escarole Gratin And Winter Vegetable Salad Recipe

Name: Roast Beef Tenderloin With Portobello Mushroom-And-Escarole Gratin And Winter Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Winter Vegetable Salad:; 1/4 cup water; 8 pearl onions, peeled; 4 baby parsnips or 2 small parsnips (cut in half), peeled; 12 thin asparagus spears, trimmed; 8 baby carrots, peeled; 12 baby beets, trimmed; 1 tablespoon olive oil; 3 (3 1/2-ounce) packages fresh shiitake mushrooms, stems removed (about 4 cups); 1/2 cup chopped onion; 2 garlic cloves, minced; 1 cup water; 1/4 cup balsamic vinegar; 1/4 cup chopped flat-leaf parsley; 2 tablespoons chopped fresh or 2 teaspoons dried tarragon; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground pepper; Portobello Mushroom-and-Escarole Gratin:; 1 cup chopped onion; 1 cup low-salt chicken broth; 1/3 cup balsamic vinegar; 1/4 cup dry red wine; 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1/8 teaspoon cumin seeds, toasted and ground; 3 garlic cloves, minced; 8 large portobello mushroom caps; ¼ cups torn escarole (about 1 bunch); 1 teaspoon unsalted butter

Servings: persons

Winter Vegetable Salad:
1/4 cup water
8 pearl onions, peeled
4 baby parsnips or 2 small parsnips (cut in half), peeled
12 thin asparagus spears, trimmed
8 baby carrots, peeled
12 baby beets, trimmed
1 tablespoon olive oil
3 (3 1/2-ounce) packages fresh shiitake mushrooms, stems removed (about 4 cups)
1/2 cup chopped onion
2 garlic cloves, minced
1 cup water
1/4 cup balsamic vinegar
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh or 2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Portobello Mushroom-and-Escarole Gratin:
1 cup chopped onion
1 cup low-salt chicken broth
1/3 cup balsamic vinegar
1/4 cup dry red wine
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon cumin seeds, toasted and ground
3 garlic cloves, minced
8 large portobello mushroom caps
¼ cups torn escarole (about 1 bunch)
1 teaspoon unsalted butter
1/2 cup fresh breadcrumbs
1/4 cup (1 ounce) crumbled goat cheese
1/4 cup (1 ounce) shredded fresh Parmesan cheese
3 tablespoons chopped flat-leaf parsley
1 tablespoon unsalted butter, melted
1/2 teaspoon mustard seeds, toasted and ground
Roast Beef Tenderloin:
2 teaspoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon ground cardamom
1 (1-pound) beef tenderloin

1
Prepare Winter Vegetable Salad:
2
Preheat oven to 400u00b0.
3
Combine 1/4 cup water and pearl onions in a small baking dish; cover and bake at 400u00b0 for 10 minutes. Drain, and set aside.
4
Cook parsnips in boiling water 10 minutes. Add asparagus and carrots; cook 3 minutes or until tender. 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. Drain and plunge beets into ice water; drain again. Peel beets; set aside.
5
Heat oil in a large skillet over medium-high heat. Add mushrooms; saute 1 minute. Add onion and garlic; saute 1 minute. Add 1 cup water, vinegar, and parsley; bring to a boil. Reduce heat and cook 8 minutes. Remove from heat; let cool. Stir in tarragon, salt, and pepper. Set shiitake mushroom sauce aside, and keep warm.
6
Prepare Portobello-and-Escarole Gratin:
7
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 400u00b0 for 20 minutes; set aside.
8
Increase oven temperature to 425u00b0.
9
Cook escarole in boiling water for 1 minute. Drain and plunge escarole into ice water; drain again.
10
Coat a gratin dish or 9-inch square baking dish with 1 teaspoon butter; set aside. 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.
11
Combine breadcrumbs and remaining ingredients in a bowl; stir well. Sprinkle over mushroom stacks. Bake at 425u00b0 for 10 minutes or until breadcrumbs are lightly browned. Set aside; keep warm.
12
Prepare Roast Beef Tenderloin:
13
Reduce oven temperature to 350u00b0.
14
Combine 1 teaspoon oil, salt, pepper, and cardamom, and stir well. Spread over all sides of 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. Place skillet in oven, and bake at 350u00b0 for 30 minutes or until a thermometer registers 145u00b0 (medium-rare) to 160u00b0 (medium). Let stand 10 minutes, and cut into 8 slices.
15
To complete recipe:
16
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.

874

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 42 ingredients. The key ingredients include: Winter Vegetable Salad:, 1/4 cup water, 8 pearl onions, peeled, 4 baby parsnips or 2 small parsnips (cut in half), peeled, and more.

Yes, Roast Beef Tenderloin With Portobello Mushroom-And-Escarole Gratin And Winter Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Beef Tenderloin With Portobello Mushroom-And-Escarole Gratin And Winter Vegetable Salad

How did you like this recipe?

Frequently Asked Questions