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Roast Beef Tenderloin With Portobello Mushroom-And-Escarole Gratin And Winter Vegetable Salad

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1/4 cup water

8 pearl onions, peeled

4 baby parsnips or 2 small parsnips (cut in half), peeled

12 thin asparagus spears, trimmed

8 baby carrots, peeled

12 baby beets, trimmed

1 tablespoon olive oil

3 (3 1/2-ounce) packages fresh shiitake mushrooms, stems removed (about 4 cups)

1/2 cup chopped onion

2 garlic cloves, minced

1 cup water

1/4 cup balsamic vinegar

1/4 cup chopped flat-leaf parsley

2 tablespoons chopped fresh or 2 teaspoons dried tarragon

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1 cup chopped onion

1 cup low-salt chicken broth

1/3 cup balsamic vinegar

1/4 cup dry red wine

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

1/2 teaspoon freshly ground pepper

1/8 teaspoon cumin seeds, toasted and ground

3 garlic cloves, minced

8 large portobello mushroom caps

14 cups torn escarole (about 1 bunch)

1 teaspoon unsalted butter

1/2 cup fresh breadcrumbs

1/4 cup (1 ounce) crumbled goat cheese

1/4 cup (1 ounce) shredded fresh parmesan cheese

3 tablespoons chopped flat-leaf parsley

1 tablespoon unsalted butter, melted

1/2 teaspoon mustard seeds, toasted and ground

2 teaspoons olive oil, divided

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 teaspoon ground cardamom

1 (1-pound) beef tenderloin

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