Servings: Makes 6 servings
Ingredients
  • 1 recipe for roasted root vegetables
  • 6 (4-ounce) beef tenderloins with wild mushroom crust
  • 3/4 cup horseradish aioli
  • 3/4 cup port wine glaze
  • 6 (4-ounce) beef tenderloins
  • 2 cups assorted dry wild mushrooms (includes chanterelles, shiitakes, morels and ceps)
  • 1 tablespoon fresh herb mix (basil, oregano, thyme and parsley)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium carrot , peeled, cut into 2-inch sticks
  • 1 parsnip , peeled, cut into 2-inch sticks
  • 1 large Yukon Gold potato , peeled, cut into 2-inch sticks
  • 1 large sweet potato , peeled, cut into 2-inch sticks
  • 1 large turnip , peeled, cut into 2-inch sticks
  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon fresh herb mix
  • 1 tablespoon roasted garlic
  • 1/2 teaspoon minced fresh garlic
  • 1 cup mayonnaise  substitute or low-fat mayonnaise or soy-based mayonnaise
  • 1 tablespoon minced fresh horseradish
  • 1/8 teaspoon fresh ground black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon extra-virgin olive oil
  • 2 cups (16 ounces) port wine
  • 2 tablespoons corn syrup
Directions
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.