Ingredients
Beef Tenderloin
1 beef tenderloin, cleaned and silver skin removed
2 T finely chopped rosemary
3 T kosher salt
2 T cracked black pepper
2 T canola oil
Pan Jus
1/2 cup red wine
2 cups beef browth
1 T arrowroot, if desired
Horseradish Mashed Potatoes
3 lb russet potatoes, peeled and quartered
1/2 cup butter, cubed
1/2 cup milk
1/4 cup heavy cream
kosher salt
white pepper
1/3 cup prepared horseradish
1/2 cup sour cream
Fried Enoki Mushrooms
1 cup flour
kosher salt
cracked black pepper
1 lb enoki mushrooms
4 cups canola oil
Preparation
Tenderloin: preheat a large roasting pan over high heat, probably over 2 burners. Preheat oven to 300 degrees. Rub and season the entire tenderloin with the rosemary, salt and pepper. Add the oil to the preheated pan and sear the tenderloin on all sides. Roast in oven about 20 minutes. Remove from pan and let rest 10 min before slicing. Pan Jus: while the beef is resting, return the roasting pan to low heat on the stovetop. Add the red wine and deglaze the roasting pan by scraping the simmering wine with the pan drippings from the tenderloin. Reduce the wine by 1/2 and add beef broth. Continue to allow the mix to simmer while working to free the pan surface of any pieces. Transfer all contents of teh roasting pan to a small saucepan to keep warm. Add arrowroot if a thicker consistency is desired. Horseradish Mashed Potatoes: place the potatoes in a stockpot and cover with cold water. Over high heat, bring to a boil; reduce heat and simmer until tender (about 15-20 min) Drain well and mash. Add butter to the potatoes and incorporate to melt. Meanwhile, heat the milk and heavy cream in a saucepan until warm and stir this into the potato mixture. Season with salt and white pepper. Stir in the horseradish and sour cream.
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