Ingredients

Roast Root Vegetables with Wild Mushroom-Crusted Tenderloin of Beef
1 recipe for roasted root vegetables
6 (4-ounce) beef tenderloins with wild mushroom crust
3/4 cup horseradish aioli
3/4 cup port wine glaze

Beef Tenderloin with Wild Mushroom Crust
6 (4-ounce) beef tenderloins

Mushroom Crust
2 cups assorted dry wild mushrooms (includes chanterelles, shiitakes, morels and ceps)
1 tablespoon fresh herb mix (basil, oregano, thyme and parsley)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Roasted Root Vegetables
1 medium carrot , peeled, cut into 2-inch sticks
1 parsnip , peeled, cut into 2-inch sticks
1 large Yukon Gold potato , peeled, cut into 2-inch sticks
1 large sweet potato , peeled, cut into 2-inch sticks
1 large turnip , peeled, cut into 2-inch sticks
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh herb mix

Horseradish Aioli
1 tablespoon roasted garlic
1/2 teaspoon minced fresh garlic
1 cup mayonnaise  substitute or low-fat mayonnaise or soy-based mayonnaise
1 tablespoon minced fresh horseradish
1/8 teaspoon fresh ground black pepper
1/4 teaspoon sea salt
1/2 teaspoon extra-virgin olive oil

Port Wine Glaze
2 cups (16 ounces) port wine
2 tablespoons corn syrup

Description

A Recipe For The Miraval Resort's Roast Root Vegetables With Wild Mushroom-crusted Tenderloin Of Beef, Port Wine Glaze And Horseradish Aioli.

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