Hoisin-Glazed Beef Tenderloin With Shiitake Mushrooms

Ingredients

• 2 lbs center-cut beef tenderloin
• 1 1/2 teaspoons kosher salt, plus more
• kosher salt, for seasoning
• fresh ground black pepper
• 2 tablespoons vegetable oil
• 1/3 cup hoisin sauce
• 1 lb fresh shiitake mushroom, stems removed, caps quartered
• 3 bunches scallions, cut into 2-inch pieces (keep white and green parts separate)
• 4 garlic cloves, minced
• 1 1/2 inches peeled fresh ginger, very thinly julienned (a 1 1/2 inch piece)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry sherry

Directions

1. 1

   Preheat oven to 400°.

2. 2

   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 on all sides until it is a mahogany brown, about 8 minutes in all (any longer and you're cooking the beef too much, that may have been why my roast came out almost medium, instead of medium-rare).

3. 3

   Transfer the roast to a shallow roasting pan. Don't clean out the skillet! Leave everything in the skillet as you'll need it for the mushrooms.

4. 4

   Brush the tenderloin all over with the hoisin sauce, just bathe the thing with the sauce. Roast until an instant-read thermometer inserted in the center registers 125° for medium-rare, about 30-40 minutes. Transfer the roast to a cutting board and tent loosely with foil. Let it rest while you do the mushrooms.

5. 5

   Heat the skillet (that you saved) over medium-high heat. Add the mushrooms and the scallion WHITES, garlic, ginger, the 1 1/2 teaspoons salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry (or rice wine) and cook until almost all the liquid has evaporated, about 2 minutes.

6. 6

   Slice the roast and serve with the mushroom mixture.

7. 7

   **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.