2 4-oz. beef tenderloin steaks, about 1 inch thick
1 1/2 Tbsp hoisin sauce
1 Tbsp dry white wine
1 tsp minced fresh ginger
2 garlic cloves, minced, divided
1 1/2 cups water
1 .5 oz. package dried shiitake mushrooms
1 tsp dark sesame oil
2/3 cup sliced green onions
2 cups hot, cooked long grain rice
- Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
- Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid and set aside.
- Prepare grill or broiler.
- Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired doneness. Set aside and keep warm.
- Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; sauté 2 minutes. Add marinade mixture and cook 2 minutes.
- Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top with mushroom sauce. Serve with cooked rice.
Patrick Earvolino. "A Winning Compromise." Cooking Light. April 1999. 162.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson