Pep­pered Beef and Hen-ofthe-Woods Bun­dles

Food & Wine - - RECIPES -


Gar­lic oil–basted mush­rooms and beef ten­der­loin make for a sat­is­fy­ing bite. 1 (1-lb.) cen­ter-cut beef ten­der­loin, tied 4 tsp. black pep­per, di­vided 1 Tbsp. kosher salt, di­vided 5 Tbsp. ex­tra-virgin olive oil, di­vided 2 gar­lic cloves, finely grated 11/2 lb. fresh hen-of-the-woods mush­rooms, stems re­moved, cut into 1-inch pieces Finely chopped fresh flat-leaf pars­ley, for gar­nish

1. Pre­heat oven to 400°F. Rub beef all over with 1 ta­ble­spoon pep­per and 2 tea­spoons salt. Heat 1 ta­ble­spoon olive oil in a large cast-iron skil­let over medium-high un­til shim­mer­ing. Add beef, and cook, turn­ing oc­ca­sion­ally, un­til browned all over, 6 to 8 min­utes. Trans­fer skil­let to pre­heated oven, and roast un­til an in­stant-read ther­mome­ter in­serted in thick­est por­tion reg­is­ters 120°F, 12 to 15 min­utes. Trans­fer to a carv­ing board, and let rest 20 min­utes.

2. Mean­while, whisk to­gether gar­lic and re­main­ing 1/4 cup olive oil in a small bowl. Ar­range mush­rooms in an even layer on a large rimmed bak­ing sheet, and spoon gar­lic oil evenly over mush­rooms. Sprin­kle with re­main­ing 1 tea­spoon pep­per and re­main­ing 1 tea­spoon salt. Bake at 400°F un­til lightly browned and just ten­der, 12 to 15 min­utes. Let mix­ture cool.

3. Cut off and dis­card twine around beef. Cut beef into 16 thin slices; cut slices in half. Spoon mush­room mix­ture evenly onto cen­ter of beef pieces; gather edges, and se­cure each with a cock­tail pick, form­ing lit­tle bun­dles. Trans­fer bun­dles to a plat­ter or board. Gar­nish with pars­ley, and serve warm or at room tem­per­a­ture.

MAKE AHEAD Re­frig­er­ate whole cooked beef ten­der­loin, cov­ered, overnight. Bring to room tem­per­a­ture be­fore slic­ing.

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