Friday, January 9, 2009



2 pounds center-cut beef tenderloin roast
1 1/2 tsp kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tbsp vegetable oil
1/3 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 1/2-inch piece peeled fresh ginger, very thinly sliced
1/2 tsp crushed red pepper flakes
1/2 cup dry sherry/hua tiau cooking wine


1. Preheat the oven to 400F. 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.

2. 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 125F 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.

3. Heat the skillet over medium-high heat. Add the mushrooms, scallion whites, garlic, ginger, 1 1/2 tsp salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry and cook until almost all the liquid has evaporated, about 2 minutes.

4. Slice the roast and serve with the vegetable.

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