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Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

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  • Author: Tonja Engen

Ingredients

Scale
  • For the Beef Tenderloin:
  • 1–2 1/2 pound beef tenderloin
  • Salt
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 1 teaspoon black peppercorns
  • Olive oil
  • For the Port Wine Sauce
  • 1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved
  • 3 tablespoons unsalted butter, divided
  • 1 medium shallot, finely chopped
  • 1 cup port wine
  • 1 cup heavy bodied red wine
  • 2 rosemary sprigs
  • 1/2 teaspoon salt, or to taste

Instructions

  1. For the Beef Tenderloin
  2. Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
  3. Preheat oven to 400 F. Combine mushrooms, rosemary and peppercorns in spice grinder. Grind to a coarse powder. Rub beef with olive oil. Coat all over with porcini rosemary rub.
  4. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add beef and brown on all sides, about 8 minutes. Transfer to a roasting pan. Roast in oven until thermometer inserted in thickest part reads 125 F., about 30 minutes, for medium rare.
  5. Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes.
  6. Carve beef in 1/4 inch slices. Serve with Port Wine Sauce.
  7. For the Port Wine Sauce
  8. Strain the porcini water into a small bowl. Reserve strained liquid. Coarsely chop porcini.
  9. Using the same skillet from browning the meat, add 1 tablespoon butter, shallots and chopped porcini. Sauté over medium heat until shallots are translucent, about 2-3 minutes.
  10. Add port wine, scraping up any brown bits in the pan. Add red wine, mushroom stock, and rosemary. Bring to a boil and cook uncovered until sauce is reduced by about half to approximately 1-1/2 cups. Add salt and taste for seasoning. Strain through a fine-meshed sieve into a small saucepan, pressing firmly on solids. Discard solids.
  11. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.

Find it online: https://tonjastable.com/2014/12/holiday-dinner-porcini-and-rosemary-crusted-beef-tenderloin-with-port-wine-sauce/