1 large onion, chopped
3 1/2 cups(or 1 lb.) chopped mushrooms( shitake, cremini, etc.)
3/4 balsamic vinegar
2-3 Tbs. olive oil
5 -6 cups of salad greens, washed (arugula, mizuna, watercress, etc)
2 4 oz. beef tenderloins
kosher salt and black pepper
Prepare grill for the tenderloins. It will take approximately 15 minutes to grill them, depending on your preference and thickness of the cut.
Pour the balsamic vinegar into a small saucepan and turn on heat to medium. The vinegar will reduce and become syrupy. Get a sense of the level in the pan and try to reduce by half. It doesn'thave to be exact. This should take about 15 minutes.
Meanwhile, in a large skillet, heat 2 Tbls. of oil and onions over medium-high heat. Let the onions cook down so that they are brown and sweet. Again, about 15 minutes. Stir frequently and add a Tbls. or so of water if they dry out too much. Remove from pan and set aside. Add the mushrooms(and more oil) to the same pan and cook until they are soft and brown(10 minutes). Add the onions back to the pan along with a few Tbls. of the balsamic reduction. Stir together. Add the greens a cup at a time and let them wilt into the other ingredients. Add salt and pepper. Turn off heat and let sit.
Season the tenderloins with salt and pepper and pour some balsamic reduction over top. Grill to desired doneness.
Reheat the mushroom mixture if necessary. Taste and add more balsamic if desired. Plate with tenderloin atop the mushroom mixture.
I adapted this recipe from a local restaurant. It's a different way to eat red meat. No mashed potatoes or carrots. The greens and mushrooms are light and don't make me feel overly full. However, if you don't eat red meat, substitute chicken or pork tenderloin. The tenderloin above is only 3 oz. but looks bigger in the photo.