Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad

Ingredients

• 12  asparagus spears trimmed thin
• 12  baby beets trimmed
• 8  baby carrots peeled
• 0.3 cup balsamic vinegar 
• 0.3 cup balsamic vinegar 
• 1 pound beef tenderloin 
• 0.5 cup breadcrumbs fresh
• 0.1 teaspoon cumin seeds toasted
• 0.3 cup cooking wine dry red
• 14 cups torn escarole ( 1 bunch)
• 0.3 cup flat-leaf parsley chopped
• 3 tablespoons flat-leaf parsley chopped
• 10.5 ounce mushroom caps fresh ( 4 cups)
• 2  garlic cloves minced
• 3  garlic cloves minced
• 1 ounce goat cheese crumbled
• 1 teaspoon ground cardamom 
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 1 cup low-salt chicken broth 
• 0.5 teaspoon mustard seeds toasted
• 1 tablespoon olive oil 
• 2 teaspoons olive oil divided
• 0.5 cup onion chopped
• 1 cup onion chopped
• 1 ounce parmesan cheese fresh shredded
• 4 small baby parsnips peeled cut in half),
• 8  pearl onions peeled
• 0.1 teaspoon pepper freshly ground
• 0.5 teaspoon pepper freshly ground
• 1 teaspoon pepper freshly ground
• 8 large portobello mushroom caps 
• 2 tablespoons teaspoons tarragon dried fresh chopped
• 1 tablespoon butter unsalted melted
• 1 teaspoon butter unsalted
• 0.3 cup water 
• 1 cup water 
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer
• slotted spoon

Directions

1. Preheat oven to 40
2. Combine 1/4 cup water and pearl onions in a small baking dish; cover and bake at 400 for 10 minutes.
3. Drain, and set aside.
4. Cook parsnips in boiling water 10 minutes.
5. Add asparagus and carrots; cook 3 minutes or until tender.
6. Remove vegetables with a slotted spoon and plunge vegetables into ice water; drain again and set aside. Cook beets in boiling water 15 minutes or until tender.
7. Drain and plunge beets into ice water; drain again. Peel beets; set aside.
8. Heat oil in a large skillet over medium-high heat.
9. Add mushrooms; saut 1 minute.
10. Add onion and garlic; saut 1 minute.
11. Add 1 cup water, vinegar, and parsley; bring to a boil. Reduce heat and cook 8 minutes.
12. Remove from heat; let cool. Stir in tarragon, salt, and pepper. Set shiitake mushroom sauce aside, and keep warm.
13. Combine first 9 ingredients in a shallow pan; stir well. Arrange mushrooms in a single layer on top of broth mixture, turning to coat. Cover and bake at 400 for 20 minutes; set aside.
14. Increase oven temperature to 42
15. Cook escarole in boiling water for 1 minute.
16. Drain and plunge escarole into ice water; drain again.
17. Coat a gratin dish or 9-inch square baking dish with 1 teaspoon butter; set aside.
18. Place 4 mushrooms, stem sides up, in prepared dish; reserve broth mixture. Divide escarole evenly among mushrooms in dish; top with remaining mushrooms, stem sides down. Spoon reserved broth mixture over mushroom stacks.
19. Combine breadcrumbs and remaining ingredients in a bowl; stir well.
20. Sprinkle over mushroom stacks.
21. Bake at 425 for 10 minutes or until breadcrumbs are lightly browned. Set aside; keep warm.
22. Reduce oven temperature to 35
23. Combine 1 teaspoon oil, salt, pepper, and cardamom, and stir well.
24. Spread over all sides of beef.
25. Heat 1 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat, and add beef and cook 1 minute on each side or until browned.
26. Place skillet in oven, and bake at 350 for 30 minutes or until a thermometer registers 145 (medium-rare) to 160 (medium).
27. Let stand 10 minutes, and cut into 8 slices.
28. Arrange one Portobello-and-Escarole Gratin and 2 slices Roast Beef Tenderloin on each of 4 dinner plates. Divide Winter Vegetable Salad evenly among plates; spoon 1/2 cup shiitake mushroom sauce over each salad serving.