Instructions: Tenderloin: Trim and tie tenderloin. Rub tenderloin with oil and sprinkle with salt and pepper, lightly patting into place. Place tenderloin in shallow roasting pan that has been preheated at 425 degrees 10 minutes. Roast tenderloin at 425 degrees until meat thermometer reads 125 degrees, 30 to 40 minutes, for medium rare. (Make Shallot-Shiitake Mushroom Sauce while meat roasts.) Check temperature after 30 minutes to avoid overcooking.

Transfer to warm platter, tent with foil and let stand about 30 minutes before carving. Cut into 1/2-inch slices and serve warm with Shallot-Shiitake Mushroom Sauce.

Shallot-Shiitake Mushroom Sauce: Heat olive oil and 1/2 tablespoon butter in 8-inch skillet over medium-high heat. Add shallots and cook, shaking pan often, until browned, 2 to 3 minutes. Remove with slotted spoon and set aside.

Trim stems from mushrooms and cut mushrooms into 1/4-inch slices. Melt remaining 1 tablespoon butter in skillet. Add mushrooms and cook, stirring often, until heated through and slightly softened, about 5 minutes. Add wine, 1 cup stock and reserved shallots. Simmer, uncovered, shaking pan often, until liquid is reduced by half and shallots are tender, 4 to 5 minutes. Add remaining veal stock if sauce is too thick. Sauce may be made several hours ahead and kept at room temperature.

To serve, gently reheat if made ahead, adding meat juices that have accumulated on platter. Season with salt and pepper to taste.

This recipe yields 6 servings.

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