#EatWellLiveWell: Tender Mushroom & Beef Roast
Mushrooms have been a staple in many American meals for years. If you are a mushroom lover, there are many varieties from which to choose. Of the over 10,000 described species, about four percent of them are considered safe and tasty to eat.
Porcini mushrooms are known as being meaty with having a rich flavor. These mushrooms not only add flavor to dishes but are filled with many nutritional benefits. This type of mushroom is packed with vitamins, potassium, protein, and is low in fat.
- B vitamins. Porcini mushrooms are abundant in B vitamins - B1, B6, B9 and B12. These vitamins aid in heart health, liver function, regulating blood glucose levels and red blood cell health.
- Dietary fiber. The dietary fiber found in porcini mushrooms helps stimulate digestion, which can help relieve constipation or indigestion problems.
- Potassium. Potassium is a very important mineral as it helps in protein synthesis and cardiovascular health. On top of that, this mineral can help reduce the risk of stroke and improve bone health.
- Zinc. Have you ever felt groggy? It could be because you’re low on zinc. This mineral, which can be found in porcini mushrooms, helps control blood sugars, digestion, immune system health and boosts energy.
With all of these nutritional benefits that porcini mushrooms bring you, including heart health, reduced risk of stroke, and improved bone health, adding them to meals should be a no-brainer. Do you need a recipe that includes porcini mushrooms? Try our new tender mushroom and beef roast recipe!
Recipe: Tender Mushroom & Beef Roast
- ? cup of dried porcini mushrooms
- 1 cup warm water
- 2 ½ pounds trimmed beef tenderloin roast, tied
- 1 tablespoon vegetable oil
- 2 tablespoon unsalted butter
- ½ cup sliced shallots
- ¼ cup tarragon vinegar
- 1 cup veal stock
- ¼ cup heavy cream
- 1 tablespoon chopped fresh tarragon
- salt and ground black pepper to taste
- Prep time: 15 minutes
- Cook time: 1 hour and 5 minutes
- Total Time: 2 hours and 20 minutes
- Combine porcini mushrooms and water in a bowl. Soak mushrooms until soft, about 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquids aside.
- Preheat oven to 325 degrees F.
- Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place the beef in the heated skillet and cook until brown on all sides, 5 to 8 minutes per side.
- Reduce heat to medium and stir in 1 tablespoon of butter, shallots and a pinch of salt. Cook until shallots are soft and translucent, around 5 to 7 minutes.
- Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, approximately 2 to 4 minutes.
- Pour in veal stock, cream, ½ cup reserved mushroom liquid, mushrooms, salt and pepper; stir to combine. Return beef to skillet.
- Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
- Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
489 calories, 25 grams of fat, 5.8 grams of carbohydrates, 56.8 grams of protein, 173 mg of cholesterol, 342 mg of sodium.
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