I went to the grocery store for an advertised meat sale; it was a very, very good one, too. So much so that I ended up buying my first ever entire/whole beef tenderloin. They are usually far out of my price range, yet I've saved many a recipe for them, thinking that one day, I'd splurge and go for one. Oh, am I ever glad I did. Being such a special item, I had to choose a recipe that seemed 'worthy' of such. I selected two--one of them had bacon, but since I had just used that in a recipe the day before, I opted for the other. Plus, this one gave me an excuse to do my kind of retail therapy: a trip to Sur La Table :) I had to go there to get the demi-glace, as I have yet to make that myself/none on hand. This may well be one of the most expensive recipes I've ever done, but again, I assure you, the taste was worth every penny and ounce of effort. It's unusual and amazing--give it a try!
*note: this does have a strong orange note to it; it may be good to reduce or even omit the zest in the sauce, as it is well present from the marinade*
Original recipe link:
http://www.ferrari-carano.com/wine-and-food/rhondas-kitchen/beef-tenderloin-with-shiitake-madeira-sauce
Ingredients:
--marinade--
~2lbs. whole beef tenderloin, trimmed (I cut off a piece that turned out to be 1 lb 11 oz., which was plenty for 3 people)
1/3 c. hoisin sauce
1 T. oyster sauce
2 T. honey
2 tsp. fresh ginger, minced
Zest/peel of 1 orange, in strips
1/2 T. minced bottled garlic
a few sprigs each of fresh rosemary and thyme
--roasting--
~1/4 c. olive oil
kosher salt and coarse ground black pepper, to taste
--sauce--
1/4 c. demi-glace
1 c. heavy cream
1/2 c. Madeira wine (I used a decent quality, demi-sec one)
1 T. light soy sauce
2 tsp. tomato paste
1 tsp. grated orange zest
1/4 c. butter (I used unsalted like the recipe says, but I think you could use salted, as I ended up adding salt at the end)
1 large shallot, minced
1 1/2 c. shiitake mushrooms, stems removed, sliced
kosher salt and coarse ground black pepper, to taste
Instructions:
1. Place beef tenderloin in a gallon plastic Ziploc-type bag. Add the ingredients of the 'marinade' section. Seal bag and toss together, making sure that everything is well-mixed and meat is coated all over. Place bag in refrigerator and let marinate for a few hours or overnight (I went 3 1/2 hours in fridge and one on countertop for next step.)
2. Remove bag from fridge and set on counter to reach room temperature (as I said, I went an hour).
3. Once meat is room temperature, remove from plastic bag and discard marinade. Tie roast at 2" intervals (I ended up with 3 total). Heat oven to 425°F. Add olive oil to a Dutch oven (or roasting pan). Season meat with salt and pepper as desired/to taste. Place Dutch oven/pan in oven and bake until desired doneness is reached (I went ~40 min, which put my meat just past medium rare. However, I did not rotate while baking, which I think was a mistake, as the 'doneness' level was not uniform. I shall change this for next time). Use a meat thermometer to test; mine registered 135°F when I decided to take it out of the oven.
4. Let meat rest for 10 minutes. During this time, prepare the sauce. In a medium bowl, combine the demi-glace, cream, wine, soy sauce, tomato paste, and orange zest.
5. In a large skillet, melt the butter over medium heat. Add the mushrooms and shallots and cook until softened, around 3-4 minutes.
6. Add the cream mixture to pan and continue cooking until sauce is well combined and slightly thickened. Add salt and pepper to taste.
7. Slice up beef and serve with sauce--enjoy a lot!
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