This is a crowd pleasing appetizer that you can eat with just one hand! Swap out Hen-of-the-Woods for your favorite mushroom to customize this dish.

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

View the full recipe at foodandwine.com

Print Recipe
Peppered Beef and Hen-of-the-Woods Bundles
Course Appetizer
Cook Time 45 minutes
Servings
bundles
Ingredients
  • 1 1 lb. center-cut beef tenderloin tied
  • 4 tsp. black pepper, divided
  • 1 Tbsp. kosher salt, divided
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 cloves garlic finely grated
  • 1 1/2 lbs fresh hen-of-the-woods mushrooms stems removed, cut into 1-inch pieces
  • Finely chopped fresh flat-leaf parsley, for garnish
Course Appetizer
Cook Time 45 minutes
Servings
bundles
Ingredients
  • 1 1 lb. center-cut beef tenderloin tied
  • 4 tsp. black pepper, divided
  • 1 Tbsp. kosher salt, divided
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 cloves garlic finely grated
  • 1 1/2 lbs fresh hen-of-the-woods mushrooms stems removed, cut into 1-inch pieces
  • Finely chopped fresh flat-leaf parsley, for garnish
Instructions
  1. 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.
  2. 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.
  3. 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.
By | 2018-09-25T15:14:13+00:00 September 22nd, 2018|Recipe|0 Comments