Beef tenderloin with wild mushrooms

Ingredients:
1 lb beef tenderloin, fat trimmed
1 TB heavy soy sauce
¼ C + 1 TB rice wine or dry sherry
2 tsps dark sesame oil
1 lb mixed fresh mushrooms (chanterelles, shiitakes, portabellas, morels, buttons)
3 whole green onions
3 TB oil (split 2TB and 1TB)

Seasoning
3 cloves garlic, minced finely
1 TB very finely minced fresh ginger

Sauce
¼ C chicken stock
2 TB rice wine or dry sherry
1 TB thin soy sauce
1 TB oyster sauce
1 TB dark sesame oil
1 TB cornstarch
½ tsp sugar
¼ tsp freshly ground black pepper

Preparation:
Cut beef in ¼” thick rectangles (½” wide, 1” long). In small bowl, combine soy sauce, 1 TB rice wine and sesame oil. Mix thoroughly with beef and marinate 15’ – 8h in fridge. Set aside remaining rice wine. Trim tough stems from shrooms and cut into ¼” thick slices. Cut green onions on sharp diagonal (1” long) and then combine with shrooms. Combine seasonings and sauce ingredients in small bowls, set aside.

Place wok over highest heat. When hot, add 2 TB oil and roll to wisp of smoke, add beef. Stir and toss till loses raw exterior color (2’), then slide onto plate. Immediately return wok to high heat, add remaining oil and seasonings (5” till white). Add mushrooms and onions, stir and toss until color brightens and shrooms soften (3’). As stir fry mushrooms, add remaining ¼ C rice wine so that mushrooms soften more quickly and develop a fuller flavor. Stir sauce and pour into wok with beef. Stir until all glazed with sauce, taste, adjust, and serve.