Beef Tenderloin with Shiitake Madeira Sauce
1 beef tenderloin, approx. 2 lbs, trimmed
1/3 cup Hoisin sauce
1 tbsp. oyster sauce
2 tbsp. honey
2 tsp. fresh ginger, minced
Zest of 1 orange, cut into strips
3 cloves garlic, finely chopped
1 tbsp. each fresh rosemary and thyme, finely chopped
Shiitake cream sauce:
¼ cup demi glace
1 cup whipping cream
½ cup Madeira
1 tbsp. light soy sauce
2 tsp. tomato paste
1 tsp. grated orange zest
1/3 cup shallots, minced
¼ cup unsalted butter
1 ½ cups sliced, stemmed shiitake mushrooms
Whisk together marinade ingredients and put in a resealable plastic bag. Add meat and lay in a long dish to evenly marinate beef. Refrigerate overnight, turning occasionally.
Preheat oven to 450 degrees. Take meat from marinade and let rest until it reaches room temperature. Rub meat with olive oil, salt and pepper. Roast beef until internal temperature reaches 130 degrees for medium-rare. When meat is done, remove from oven and tent with foil.
Meanwhile, make sauce. Combine demi glace, cream, Madeira, soy sauce, tomato paste and orange zest in a small bowl. Set aside. In a large skillet, melt butter, add the shallots and mushrooms and cook until tender, about 2 – 3 minutes only. Add the cream mixture and reduce sauce until it thickens. Adjust seasonings. Slice beef tenderloin into ½-inch medallions and spoon the mushroom sauce over top.
The hint of Asian spices and rich Madeira sauce pairs beautifully with Prevail West Face.
Pair with Ferrari-Carano Petit Verdot