Beef Tenderloin with Shitake Cream Sauce

1 beef tenderloin roast, 2 lb, trimmed
cilantro sprigs for garnish, optional

Marinade
1/3 cup hoisin sauce
1/4 cup oyster sauce
2 T finlandia vodka
2 T honey
1 T minced or grated ginger
1 t hot chili oil

Shitake Cream Sauce
1 cup whipping cream
1/2 cup dry sherry
1 T soy sauce
1 T toasted sesame oil
1 t grated orange zest
1/4 t hot chili oil
1/4 cup unsalted butter
1 T minced or grated ginger
1 1/2 cups sliced, stemmed shitake mushrooms.

Marinate....whisk all ingredients togehter. cover dish, or bag and refigerate at least 2 hours or over night.

Preheat oven to 450. Roast the beef on a rack in a roasting pan until 130 about 25 minutes. When meat is done, remove it from oven and tent with foil.

For sauce, combine the cream, sherry, soy sauce, sesame oil, zest and hcili oil in a small bowl and set aside. Melt the butter in a large skillet over med high heat, add the ginger and cook, stirring, until very fragrant but not browned, about 1 minute. Add the mushrooms and cook until tender 2 to 3 minutes. Add the cream mixture and boil until the sauce begins to brown and thicken about 4 minutes.

Slice the beef into medallions. Spoon the musroom sauce over and garnish with cilantro.