marsala-roast tenderloin with shiitake-leek compote
- 1 center-cut beef tenderloin roasts (2 pounds)
- 1 1/2 teaspoon olive oil
- 2 medium shallots, chopped
- 1 tablespoon minced garlic
- 1 cup Marsala
- 1 can (14 to 14 1/2 oz) ready-to-serve beef broth
- 3 tablespoon chopped fresh parsley
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- SHIITAKE-LEEK COMPOTE
- 6 medium leeks, cleaned, white and light green parts only, cut lengthwise in half
- 2 tablespoons butter, divided
- 2 cups sliced shiitake mushrooms
- 3/4 cup dry white wine
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt & pepper
1. Heat oven to 425°F. Heat oil in large nonstick skillet over medium heat until hot. Place beef roast in skillet; brown evenly. Remove roast from skillet. Place on rack in shallow roasting pan. Season with salt and pepper, as desired.
2. In same skillet, add shallots and garlic; cook and stir 1 to 2 minutes. Add Marsala; cook and stir 6 to 7 minutes or until reduced by half. Add broth and parsley; bring to a boil. Pour into roasting pan around roast; brush surface of roast with broth mixture.
3. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium. Baste with cooking liquid halfway through roasting.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Pour pan drippings into small saucepan; bring to a boil. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Remove sauce from heat. Set aside.
6. To prepare Shiitake-Leek Compote, slice leeks crosswise into 1/2-inch thick slices. Melt 1-1/2 teaspoons butter in large nonstick skillet over medium heat. Add leeks; cook, covered, 10 minutes, stirring halfway through cooking. Add mushrooms, wine and thyme; cook, covered, 5 minutes. Uncover skillet; continue cooking 10 minutes or until leeks are tender. Stir in sauce; cook until heated through. Remove from heat; stir in 1-1/2 tablespoons butter, salt and pepper.
7. Carve roast into 1/2-inch thick slices. Serve with Shiitake-Leek Compote.
Cook's Notes: Take advantage of having a roast in the oven and also roast some mixed vegetables such as potato wedges, bell peppers, onions and tomatoes.
Nutrition information per serving: 333 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 77 mg cholesterol; 345 mg sodium; 21 g carbohydrate; 2.1 g fiber; 27 g protein; 8.5 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 38.5 mcg selenium; 5.1 mg zinc; 117.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.