Best Hoisin Glazed Beef Filet With Shiitake Mushrooms Recipes
HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS
Long name, easy recipe. I found this in the Food Network Kitchens Cookbook and made it for my husband and daughter (me too!). We loved it...the hoisin gives the mild beef tenderloin an exciting sweet and spicy flavor around the edges of the slices. The recipe, as written in the cookbook, said to roast to 125° (on a thermometer inserted in the center of the meat) for medium rare. I accidentally let it go to 127 and it did make a difference as it came out slightly more than medium-rare, though it was still really tasty. I don't think I'd let this go to medium, medium-well, or well-done. I used rice wine in place of the sherry. This quickly became a family favorite and one I will do whenever I find 2-lb. tenderloin roasts on sale. I served the beef and mushrooms simply, with a side of roasted sweet potatoes....it was a memorable meal!
Provided by Hey Jude
Categories Roast Beef
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- 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).
- 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.
- 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.
- 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.
- Slice the roast and serve with the mushroom mixture.
- **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.
Nutrition Facts : Calories 668.3, Fat 36, SaturatedFat 12.8, Cholesterol 130.4, Sodium 777.4, Carbohydrate 27.1, Fiber 4.4, Sugar 9.9, Protein 41.7
HOISIN-GLAZED TENDERLOIN
From the Jan/Feb 2008 issue of Health magazine. I doubled the sauce and have posted the recipe that way. I also used jarred minced ginger and garlic even though the original recipe called for fresh. The recipe calls for beef tenderloin steaks (filet mignon) but DH and I agree that probably any type of beef could be used.
Provided by bojmom
Categories Meat
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients (through garlic) in a small bowl.
- Sprinkle steaks with salt.
- Heat large skillet coated with cooking spray over medium-high heat.
- Add steaks and cook for 3 minutes on each side or until desired degree of doneness.
- Remove steaks from pan.
- Pour hoisin mixture into pan and return steaks to pan.
- Cook an additional 10 seconds, tossing well to coat.
- Serve with white rice.
Nutrition Facts : Calories 40.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 404.2, Carbohydrate 8.2, Fiber 0.6, Sugar 4.5, Protein 0.7
HOISIN GLAZED BEEF FILET WITH SHIITAKE MUSHROOMS
This is so good. The flavor is compliments the beef. It's sticky, sweet, & Spicy over the crusted steak. Love the earthiness of the mushrooms. This is a keeper
Provided by barbara lentz
Categories Beef
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 400 degrees. Season the beef with salt and pepper. Add oil to skillet. Once the oil is hot sear the filets on all sides until a brown crust develops. Transfer the filets to a baking dish. Brush the hoisin sauce on both sides. Place in oven. Cook until internal temp reaches desired doneness. 125 F for medium rare.
- 2. In the meanwhile add the mushrooms, ginger, and garlic to the skillet you seared the beef in. Season with salt and cook until mushrooms are browned. Add the chives and sherry and cook until the sherry has evaporated
- 3. Serve the mushrooms with the beef
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