Servings: Makes 6 servings
On each plate, arrange a mound of root vegetables, divided among the 6 plates. Slice tenderloins in into thin slices and fan over vegetables. Shape 1 tablespoon-size quenelles out of aioli and place 2 on each plate. Drizzle each plate with 2 tablespoons of port wine glaze.
Mushroom Crust (Makes 1 cup ground mix)
Place mushrooms in a clean coffee grinder and process until a fine meal. You may need to repeat a few times to process all mushrooms. Combine mushrooms and remaining ingredients in a mixing bowl. Coat beef or chicken on both sides with mushroom crust.
Preheat oven to 400°. Heat an ovenproof sauté pan over medium-high heat and lightly coat bottom of pan with cooking spray. Place mushroom-crusted tenderloins in the pan and brown on one side for about 2 minutes. Turn over and brown for 1 minute. Place pan in oven and cook for about 7 minutes for medium-rare beef.
Roasted Root Vegetables
Preheat oven to 450°. Place vegetables on a baking sheet and mix with olive oil. Season with salt, pepper and herbs. Roast the vegetables for 10–15 minutes or until lightly browned and just starting to soften. Remove vegetables from oven and transfer to a clean dish. Keep warm in 200° oven.
Horseradish Aioli (Makes 1 cup)
Place roasted garlic, fresh garlic, mayonnaise and tarragon in a blender and process until smooth. Add pepper, salt and olive oil. Pulse to combine. Refrigerate until ready to use. Can be made one day ahead. Will keep for five day in the refrigerator.
Port Wine Glaze
Heat a small saucepan over medium-heat and add wine and corn syrup. Bring to a boil over medium-high heat. Boil until reduced to a syrup consistency, about 10 minutes.