SPICE-CRUSTED BEEF TENDERLOIN WITH MUSHROOM SAUCE
Steps:
- Place shiitake mushrooms in medium bowl. Add 3/4 cup hot water and soak until mushrooms soften, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Stem mushrooms; thinly slice caps. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add crimini mushrooms, shallots, garlic, and shiitake mushrooms; saute until soft, about 3 minutes. Add wine and reserved 1/2 cup mushroom soaking liquid; simmer until reduced to 1/2 cup, about 4 minutes. Add broth; simmer until reduced to 1 1/2 cups, about 4 minutes. (Sauce can be made 2 hours ahead. Set aside at room temperature.) Toast mustard seeds in heavy small skillet over medium heat until seeds begin to pop, about 3 minutes. Cool slightly. Transfer to spice grinder and blend until coarsely ground. Transfer to shallow bowl. Mix in five-spice powder, salt, and pepper. Preheat oven to 400. Heat remaining 2 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle steaks with mustard seed mixture. Cook until browned, about 2 minutes per side. Transfer steaks to baking sheet. Place in oven and cook to desired doneness, about 5 minutes for medium-rare. Meanwhile, add sauce to same skillet and bring to simmer. Add butter; whisk until melted. Season with salt and pepper. Transfer steaks to 4 plates. Serve with sauce. *A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
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