Beef, Tenderloin with Mushrooms

Beef, Tenderloin with Mushrooms

Meats

FOR VINAIGRETTE
1/2cup pureed peeled &seeded ripe tomato
3 tsps. chopped garlic
3 tsps.fresh ground pepper
4 tbsp. balsamic vinegar
1/2cup extra-virgin olive oil
MUSHROOM MIXTURE
2 large tomatoes(12 oz.)
12 oz. fresh shiitake mushrooms,

stems discarded,smoked*and sliced
12 oz.reg.mushrooms,stems trimmed,smoked*,quartered
4 ears unhusked corn,roasted* and cut from cobs
24 fresh chives,chopped
2 tbsp. extra-virgin olive oil
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8 -1 1/2"thick filet mignons,
about 6 oz. each

MAKE VINAIGRETTE: In a blender blend tomato puree,garlic, pepper and vinegar until combined well.With motor running add oil in a stream and blend until emulsified.

MAKE MUSHROOM MIXTURE: In a bowl toss together sliced tomato, shiitake and white mushrooms,corn and chives and season with salt and pepper. In a large skillet saute mixture in oil over moderately high heat, stirring, until mushrooms are tender, about 3 to 4 minutes.

Heat a well-seasoned ridged grill pan over mod-high heat until hot and grill filets,patted dry and seasoned with salt & pepper, 6 to 8 minutes on each side for med-rare meat. Alternatively filets may be grilled on an oiled rack set about 4" over glowing coals in same manner. Let filets stand, covered loosely with foil,5 minutes.

Drizzle each of 8 plates with 1 to 2 tbsp. vinaigrette and top with filets,sauteed mushroom mixture and empanadas(made separately)

Garnish plates with chive stems. Serves 8.

*See recipes for smoking mushrooms and roasting corn.

Gourmet Magazine,May 1994