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Beef Tenderloin with Shiitake Cream Sauce Recipe

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This recipe for Beef Tenderloin with Shiitake Cream Sauce is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. beef tenderloin
4 T. hoisin sauce
3 T. plum sauce
2 T. oyster sauce
1 T. ginger finely minced
1 T. honey
1 T. Chinese chili sauce
2 T. vodka




¼ cup sweet butter
1 T. fresh ginger, finely minced
6 oz fresh Japanese shiitake
1 cup heavy whipping cream
½ cup dry sherry
1 T. light soy sauce
1 T. sesame oil
½ tsp orange skin, grated or finely minced
¼ tsp Chinese chili sauce
cilantro sprigs for garnish
Directions:
Directions:
Combine hoisin, plum, oyster sauce, vodka, honey, chili sauce and ginger. Rub over tenderloin. Marinate 1 hr. Combine ginger and butter and set aside. Discard stems from mushrooms. Cut mushroom caps into 1/8th-wide strips and set aside. In small bowl, combine cream, sherry, soy, sesame oil, grated orange skin, and chili sauce.

Preheat oven to 350° (or lower). Roast beef on an elevated wire rack until internal temperature reaches 130°, or BBQ meat. Place 12-in sauté pan over high heat. When hot, add ginger and butter. Sauté briefly, then add mushrooms and sauté 2 minutes. Add sauce. Bring to furious boil. Boil until sauce begins to turn light brown and thicken (4 min). Slice meat. Spoon sauce over 4 dinner plates. Lay beef on top of sauce and garnish with cilantro. Serve at once.

Serves 4.

 

 

 

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