Recipe for the Month of June
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Beef Tenderloin with Shitake Mushroom Mojo
From the Cookbook "Douglas Rodriguez's Latin Flavors on the Grill"
Courtesy of Ten Speed Press

Truly a meat and mushroom lover's delight! Here's a tender filet mignon, enhanced with the smokiness of the grill, combined with earthy mushrooms, and finally cut by the acidic edge of the lemon.

SERVES 6

Ingredients:

• 2 tablespoons extra virgin olive oil

• 2 cups fresh shitake mushrooms, stems removed and caps cut into ¼" dice

• 2 tablespoons finely chopped shallots

• 3 cloves garlic, finely chopped

• ¼ cup dry white wine or the juice of 2 lemons

• 1 cup thinly sliced scallions, green and white parts

• 1 tablespoon fresh thyme leaves

• 1 tablespoon chopped fresh cilantro

• Juice of 2 lemons

• 2 tablespoons white truffle oil

• Salt and freshly ground black pepper

• 3 pound center-cut beef tenderloin

• 4 tablespoons oil

• Salt and freshly ground black pepper

Preparation:

• To make the mojo, heat the oil over medium heat in a small saucepan. Add the mushrooms, shallots, and garlic and sauté for 5 minutes. Add the wine to the pan and cook for 2 more minutes. Transfer to a bowl and add the scallions, thyme, cilantro, lemon juice, and truffle oil. Mix well and season with salt and pepper.
Set aside.

• Place the beef on a cutting board and, with a sharp knife, cut into six 8 ounce portions.

• Prepare a medium-hot fire in the grill.

• Lightly brush the steaks with oil and season with salt and pepper. Arrange the steaks on the hot grate and grill to the desired doneness, about 5 to 6 minutes per side for medium-rare.

• Transfer to a serving dish and spoon some mojo over each steak.
Serve immediately.