Serves: 4
Prep Time: 30 minutes

Ingredients
1 lb. beef tenderloin (whole piece, chain, silver skin removed)
½ oz. fresh rosemary, chopped
4 tbsp. fresh cracked black peppercorns
1 oz. shaved parmesan
16 pc. baguette, foccacia, rye, or your favourite bread, toasted for crostinis

Forest Mushroom Salad
4 pc. oyster mushrooms, stem removed
4 pc. button mushrooms
4 pc. shiitake mushrooms, stems removed
1 tbsp. minced shallots
1 tsp. minced garlic
3 tbsp. olive oil
2 tbsp. white balsamic vinegar
1 tsp. white truffle oil

• Combine the rosemary and pepper on a plate
• Roll the tenderloin in the rosemary mixture to coat the outside of the beef evenly, season with salt
• Place a medium pan on high heat, once very hot, drizzle 1 tbsp. olive oil in pan, and place tenderloin in, on the long round side, not the flat ends
• Continue to roll the tenderloin around, searing the outside evenly and quickly, the intention is to sear the outside, while keeping the centre very rare, so this is a very quick process
• Remove from pan, place on clean plate, and place in fridge to cool quickly
• Meanwhile, slice the mushrooms carefully, keeping the slices intact
• Heat another pan to medium-high heat, add olive oil, minced garlic, and shallots, followed quickly by mushrooms
• Sauté quickly and gently, keeping the integrity of the mushrooms
• Deglaze quickly with white balsamic and truffle oil
• Remove from heat, season, and cool quickly in the fridge
• Time to put the dish together! Place 4 large squares of saran wrap, slightly larger than the size of the plate you wish to serve the beef on, separately on the counter
• Using a very sharp knife, slice the tenderloin as thinly as you can and lay the slices spread out on the saran wrap pieces, each portion should be about 4 oz.
• Now place another piece of saran wrap on the top of the beef
• Using the flat side of a meat tenderizer, a flat frying pan, the side of a large chef’s knife, if necessary, and gently pound the beef flat
• Remove the top piece of saran wrap, and carefully place the plate you are going to present it on upside down
• Fold the saran wrap over the edges of the plate, pick it up and flip it over, the beef should by spread out throughout your plate, thinly and evenly
• Season the beef further with S&P, drizzle lightly with olive oil, shave fresh parmesan over, place 2-3 generous tablespoons of the mushroom salad on each plate, and garnish with your crostinis, serve immediately