Garlic oil–basted hen-of-the-woods mushrooms—aka maitake—are the secret to making this simple riff on bistro-style steak with mushrooms complex and richly flavored. Rather than arranging the thin slices of rare roast beef on a platter, skewer them with roasted mushrooms to form an elegant one-bite appetizer.

Justin Chapple
Justin Chapple
October 2018

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Credit: Greg DuPree

Recipe Summary test

active:
45 mins
total:
1 hr 20 mins
Yield:
Makes 32 bundles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Rub beef all over with 1 tablespoon pepper and 2 teaspoons salt. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high until shimmering. Add beef, and cook, turning occasionally, until browned all over, 6 to 8 minutes. Transfer skillet to preheated oven, and roast until an instant-read thermometer inserted in thickest portion registers 120°F, 12 to 15 minutes. Transfer to a carving board, and let rest 20 minutes.

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  • Meanwhile, whisk together garlic and remaining 1/4 cup olive oil in a small bowl. Arrange mushrooms in an even layer on a large rimmed baking sheet, and spoon garlic oil evenly over mushrooms. Sprinkle with remaining 1 teaspoon pepper and remaining 1 teaspoon salt. Bake at 400°F until lightly browned and just tender, 12 to 15 minutes. Let mixture cool.

  • Cut off and discard twine around beef. Cut beef into 16 thin slices; cut slices in half. Spoon mushroom mixture evenly onto center of beef pieces; gather edges, and secure each with a cocktail pick, forming little bundles. Transfer bundles to a platter or board. Garnish with parsley, and serve warm or at room temperature.

Make Ahead

Refrigerate whole cooked beef tenderloin, covered, overnight. Bring to room temperature before slicing.

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