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

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

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

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Ingredients

Count

Nutrition

703

Calories

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Ingredients:

Serving

1/4 cup water
8 pearl onions, peeled
4 baby parsnips
12 thin asparagus spears, trimmed
8 baby carrots, peeled
12 baby beets, trimmed
1 tbsp olive oil
3 (3 1/2-oz) 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 tbsp chopped fresh or 2 tsp dried tarragon
1/2 tsp kosher salt
1/8 tsp freshly ground pepper
1 cup chopped onion
1 cup low-salt chicken broth
1/3 cup balsamic vinegar
1/4 cup dry red wine
1 tsp chopped fresh or 1/4 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/8 tsp cumin seeds, toasted and ground
3 garlic cloves, minced
8 large portobello mushroom caps
14 cups torn escarole (about 1 bunch)
1 tsp unsalted butter
1/2 cup fresh breadcrumbs
1/4 cup (1 oz) crumbled goat cheese
1/4 cup (1 oz) shredded fresh parmesan cheese
3 tbsp chopped flat-leaf parsley
1 tbsp unsalted butter, melted
1/2 tsp mustard seeds, toasted and ground
2 tsp olive oil, divided
1 tsp kosher salt
1 tsp freshly ground pepper
1 tsp ground cardamom
1 (1-lb) beef tenderloin

Directions:

Prepare Winter Vegetable Salad:
Preheat oven to 400°.
Combine 1/4 cup water and pearl onions in a small baking dish; cover and bake at 400° for 10 minutes. Drain, and set aside.
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.
Heat oil in a large skillet over medium-high heat. Add mushrooms; sauté 1 minute. Add onion and garlic; sauté 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.
Prepare Portobello-and-Escarole Gratin:
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.
Increase oven temperature to 425°.
Cook escarole in boiling water for 1 minute. Drain and plunge escarole into ice water; drain again.
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.
Combine breadcrumbs and remaining ingredients in a bowl; stir well. Sprinkle over mushroom stacks. Bake at 425° for 10 minutes or until breadcrumbs are lightly browned. Set aside; keep warm.
Prepare Roast Beef Tenderloin:
Reduce oven temperature to 350°.
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 350º for 30 minutes or until a thermometer registers 145º (medium-rare) to 160º (medium). Let stand 10 minutes, and cut into 8 slices.
To complete recipe:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	702.83 Kcal (2943 kJ)
Calories from fat	231.32 Kcal
		% Daily Value*
Total Fat	25.7g	40%
Cholesterol	116.1mg	39%
Sodium	1597.83mg	67%
Potassium	1963.94mg	42%
Total Carbs	70.23g	23%
Sugars	37.28g	149%
Dietary Fiber	16.31g	65%
Protein	44.29g	89%
Vitamin C	46mg	77%
Vitamin A	0.2mg	8%
Iron	7.9mg	44%
Calcium	248.6mg	25%

Amount Per 100 g
Calories	72.25 Kcal (302 kJ)
Calories from fat	23.78 Kcal
		% Daily Value*
Total Fat	2.64g	40%
Cholesterol	11.93mg	39%
Sodium	164.25mg	67%
Potassium	201.88mg	42%
Total Carbs	7.22g	23%
Sugars	3.83g	149%
Dietary Fiber	1.68g	65%
Protein	4.55g	89%
Vitamin C	4.7mg	77%
Iron	0.8mg	44%
Calcium	25.6mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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