MUSHROOM DRYER RECIPES

Steps:

• In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
• Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
• Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
• Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
• Top the mushrooms with cheese during the last minute of cooking.
• While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
• To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Steps:

• Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
• Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
• Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
• Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
• Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
• Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.