Roast the tenderloin until medium-rare (450 degrees, 20-30 minutes, until 140 degrees), allow to rest 15 minutes in loose tent of foil, slice thin; hold at room temperature while preparing remaining ingredients. (You can roast the beef in advance; after it's rested, wrap tightly in plastic wrap and then foil and refrigerate. Bring to room temperature before preparing other ingredients.

Heat a large frying pan on high heat. Add enough olive oil to coat the pan lightly. Sear the romaine leaves; turn over. Add half the onions and all the mushrooms. Drizzle glaze over the romaine greens, onions and mushrooms; shake the frying pan back and forth so that the glaze will be evenly distributed. Turn the greens, onion and mushrooms once again and repeat the process again. Note: The glaze is very concentrated, so use sparingly. The entire process is done in about 2 minutes or less.

Transfer the seared vegetables to a platter. Arrange the roast tenderloin of beef over the greens. Garnish with the tomatoes and onion slices. Drizzle some red wine vinegar and olive oil over the top (perhaps 2 teaspoons of each) Add a dollop of arugula pesto sauce, then arrange the Parmesan cheese on the top. Finish with freshly ground black pepper. Serve immediately.

Makes 6 to 8 servings.

* These mushrooms are available at Costco, Foodland and other locations. May use fresh or reconstituted dried shiitake or other mushrooms.

**Pesto made with arugula instead of basil (arugula, pine nuts, olive oil, Parmesan, salt); may use basil pesto or omit

GLAZE FOR SEARED ROMAINE GREENS

Combine ingredients and store in airtight container until ready to use.

* Chinese black soy, made with molasses

Here's a refreshing and healthful cold soup.

CHILLED ALOUN FARM MELON BISQUE

Slice cantaloupe in half, remove seeds and skin. Dice cantaloupe and add to a blender, and process until pureed. You should have about 1 1/2 cups. Split the vanilla pod, then run the back of a knife across to scrape the seeds out and into the blender.

Add yogurt, lemon juice and ginger. Process until blended. Refrigerate until serving time. Pour mixture into small bowls. Garnish with toasted almonds and chopped mint.

Makes 4 servings.

HAMAKUA PEPEIAO CANNELLINI BEAN SALAD

In a mixing bowl, add all ingredients except the tomato, and toss lightly. Last, add the tomatoes and season lightly with salt and pepper. Chill until ready to serve.

Makes 4 servings.

* Pepeiao is not widely available; the Hamakua facility is just gearing up. A substitute would be reconstituted dried Chinese black mushrooms, or you can use shiitake. Pepeiao is a good source of protein, fiber and carbohydrates. Pepeiao has a reputation in Chinese herbal medicine for increasing the fluidity of the blood and improving circulation.

Reach Wanda A. Adams at wadams@honoluluadvertiser.com.