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Beef Tenderloin with Shiitake Cream Sauce Recipe

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This recipe for Beef Tenderloin with Shiitake Cream Sauce, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Heldman Family
Added: Wednesday, April 23, 2008


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

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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