Recipes

Herb and Wild Mushroom "Beef" Tenderloin

This decadent tenderloin is the perfect meatless recipe. It's so savory and flavorful that the smell alone will make your mouth water.

Time:80 min

Yields:4 servings

Difficulty:Easy

1 package Harmony Valley Vegetarian Hamburger Mix
3 tbsp Extra Virgin Olive Oil (EVOO)
1 tsp table salt
3.2 ounces shitake mushrooms, chopped and divided. Reserve 2 mushrooms, halved, for garnish
½ tsp Worcestershire sauce
1 tbsp course sea salt granules
1 tsp coarse ground pepper
1 tbsp fresh marjoram, chopped
1 tsp fresh tarragon, chopped
1 cup sour cream
3 tbsp prepared horseradish

Preheat oven to 375°. Line a baking sheet with parchment paper.
Prepare Harmony Valley Vegetarian Hamburger Mix, according to package instructions.
Add the EVOO, table salt, ¾ of chopped shitake mushrooms, and Worcestershire sauce to the prepared Harmony Valley Vegetarian Hamburger Mixture and mix well. Refrigerate for at least 20 minutes.
In a small bowl, combine the sea salt, pepper, herbs and the remaining ¼ serving of the mushrooms.
On a 10 inch long piece of plastic wrap form a log shape out of the Harmony Valley Vegetarian Hamburger Mix. Make sure its rolled tightly and is about 8 inches long.
Spoon the herb and mushroom mixture on top of the “tenderloin”. Top the crust with the mushroom slices. Spray with a light mist of olive oil or Pam.
Bake for 40 - 45 minutes (to an internal temperature of 160°).
Combine the sour cream and horseradish in a small bowl and refrigerate until the tenderloin is cooked.
Let the tenderloin sit for about 5 minutes prior to slicing. Serve with prepared sauce.