Name: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
Ingredients: 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

Ingredients

Scale

1 garlic clove
2 pounds baking potatoes peeled and very thinly sliced (use a mandolin if possible)
1 cup freshly grated Gruyere cheese
1 cup heavy cream

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Instructions

Preheat oven to 350 F.
Rub a baking dish with the garlic. Layer half of the potatoes in the dish overlapping slightly. Sprinkle with half of the cheese and then half of the cream.
Sprinkle with salt. Add another layer, using the rest of the ingredients. Bake uncovered, until the gratin is crisp and golden on top, about 1 hour.