Serve an impressive meal of sliced tenderloin placed on top of seasoned portobello mushrooms in this beef tartine recipe. Chopped shallots and balsamic vinegar lend a pleasant acidity to this elegant, gluten-free dish.
Recipe yields 4 servings
Place the mushroom caps in a shallow dish. In a small bowl, combine 2 tablespoons of the oil, shallot, 3 cloves of the garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand, in the refrigerator, for 1 hour or overnight.
Preheat grill to high. Grill the mushrooms for 10 minutes. Alternatively, preheat the oven to 400°. Line a baking sheet with foil or parchment. Roast the mushrooms for 10 minutes, flip and roast an additional 10 minutes. Cut the portobello caps in half. Set aside.
Season the beef with salt and black pepper to taste. Grill the beef for 2 to 3 minutes, flipping with tongs, or until desired doneness. Remove from heat and let rest.
In a skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining 1 garlic clove and cook until fragrant, about 1 minute. Add the spinach and season with black pepper to taste. Sauté the spinach for 1 to 2 minutes, or until bright green and lightly wilted.
Slice the beef thin and arrange on the portobello mushroom slices. Top with spinach and serve warm.