Throw Beef Party

Roasted tenderloin is the perfect main course for a dinner party, especially for a holiday celebration. It appeals to most meat eaters and is extremely easy to cook.

In this recipe, a beef tenderloin is simply rubbed with oil, salt and pepper, then roasted. It’s served with an intensely flavored sauce of shallots and shiitake mushrooms.

With this tenderloin, I think there’s no better side dish than rutabaga and potato torte. The goat cheese in the filling and the Parmesan crust make it extremely flavorful without being overly rich. Green beans with dill or Brussels sprouts with hazelnuts is an ideal addition to the plate.

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Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Roasted Tenderloin With Shallot-Shiitake Mushroom Sauce

Active Work Time: 30 minutes * Total Preparation Time: 40 minutes

Veal stock is available at most gourmet food stores.

TENDERLOIN

1 (2 1/2-pound) beef tenderloin, trimmed, tied and at room temperature

2 tablespoons olive oil

1/2 tablespoon coarse salt

1 tablespoon freshly ground pepper

Shallot-Shiitake Mushroom Sauce

* Rub tenderloin with oil and sprinkle with salt and pepper, lightly patting into place. Place tenderloin in shallow roasting pan that has been preheated at 425 degrees 10 minutes

* Roast tenderloin at 425 degrees until meat thermometer reads 125 degrees, 30 to 40 minutes, for medium rare. (Make Shallot-Shiitake Mushroom Sauce while meat roasts.) Check temperature after 30 minutes to avoid overcooking. Transfer to warm platter, tent with foil and let stand about 30 minutes before carving.

* Cut into 1/2-inch slices and serve warm with Shallot-Shiitake Mushroom Sauce.

SHALLOT-SHIITAKE MUSHROOM SAUCE

1 1/2 tablespoons olive oil

1 1/2 tablespoons butter

6 large shallots, split lengthwise

1/2 pound shiitake mushrooms, stems trimmed and cut into 1/4-inch slices

1/4 cup Port

1 to 1 1/4 cups veal stock

Salt

Freshly ground black pepper

* Heat olive oil and 1/2 tablespoon butter in 8-inch skillet over medium-high heat. Add shallots and cook, shaking pan often, until browned, 2 to 3 minutes. Remove with slotted spoon and set aside.

* Melt remaining 1 tablespoon butter in skillet. Add mushrooms and cook, stirring often, until heated through and slightly softened, about 5 minutes. Add wine, 1 cup stock and reserved shallots. Simmer, uncovered, shaking pan often, until liquid is reduced by half and shallots are tender, 4 to 5 minutes. Add remaining veal stock if sauce is too thick. Sauce may be made several hours ahead and kept at room temperature.

* To serve, gently reheat if made ahead, adding meat juices that have accumulated on platter. Season with salt and pepper to taste.

6 servings. Each serving without sauce: 258 calories; 667 mg sodium; 88 mg cholesterol; 15 grams fat; 0 carbohydrates; 29 grams protein; 0 fiber.

Each of 6 sauce servings: 215 calories; 216 mg sodium; 8 mg cholesterol; 7 grams fat; 34 grams carbohydrates; 5 grams protein; 4.55 grams fiber.

Rutabaga, Potato and Goat Cheese Torte With Parmesan Crust

Active Work Time: 25 minutes * Total Preparation Time: 1 hour * Vegetarian

1 large rutabaga, about 1 pound, cut into 1-inch chunks

3 large baking potatoes, peeled and cut into 1-inch chunks

Salt

1 teaspoon minced garlic

1 egg

2/3 cup soft goat cheese

Freshly ground black pepper

2 tablespoons butter, softened

1/2 cup grated Parmesan cheese, preferably Parmigiano-Reggiano

* Cook rutabaga and potatoes in boiling salted water until tender, 25 to 30 minutes. Drain well.

* Put rutabaga, potatoes, garlic, egg, goat cheese, 3/4 teaspoon salt and pepper to taste in food processor and pulse until mixed. Or put rutabaga and potatoes through ricer and stir in garlic, egg, goat cheese, salt and pepper to taste until smooth.

Grease 5-cup shallow baking dish with butter. Coat dish with 1/3 cup Parmesan, tilting to distribute cheese evenly. Transfer potato mixture to dish, spreading evenly. Sprinkle with remaining Parmesan. Torte may be made a day ahead and refrigerated, covered. Let come to room temperature before baking.

* Bake at 400 degrees until well-browned, about 40 minutes. Let rest 15 minutes before serving. Cut into wedges.

6 servings. Each serving: 181 calories; 548 mg sodium; 56 mg cholesterol; 9 grams fat; 17 grams carbohydrates; 8 grams protein; 1.08 grams fiber.