This recipe is worth celebrating. Porcini and Rosemary Crusted Beef Tenderloin has been selected as a finalist in this week’s Food52 contest, and it’s not just because it’s competing for Your Best Holiday Roast at one of my favorite food sites helmed by Amanda Hesser and Merrill Stubbs that it’s worthy of a party. Dried porcini mushrooms are blitzed with fresh rosemary sprigs and black peppercorns, creating an umami-rich rub for beef that forms a crust and melts into the meat as it roasts. It’s stand alone delicious, yet when napped with a luxurious port wine reduction infused with more porcini and rosemary, this dish becomes an elegant dinner worthy of any holiday celebration. So go on, name a holiday – or just call it the weekend. This is a treat that your family and friends will be sure to enjoy. And that’s worth celebrating, too.
Porcini and Rosemary Crusted Beef Tenderloin with Porcini Port Sauce
Salting the meat in advance ensures juicy results and a crispy crust. A combination of port and red wine is used in this recipe. Red wine may be substituted with additional port. Serves 6-8.
For the beef tenderloin:
1 center cut beef tenderloin, 3 pounds
1 ounce dried porcini mushrooms
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon black peppercorns
For the Porcini Port Wine Sauce:
1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water
3 tablespoons unsalted butter, room temperature
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
Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
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 rosemary porcini rub.
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. Set skillet aside without rinsing for the sauce. Roast beef in oven until thermometer inserted in thickest part reads 125 F., about 30 minutes for medium-rare. Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes.
While the beef is roasting, prepare the sauce. Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini. Add 1 tablespoon butter, shallots and porcini to the reserved skillet. Sauté over medium heat until shallots are translucent, about 2 minutes. Add port, 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 seive into a small saucepan, pressing firmly on solids. Discard solids. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.
To serve, carve meat in 1/4 inch thick slices. Serve on warm plates with Porcini Port Sauce.
If you like this you might enjoy these recipes:
Herbed Beef Skewers with Horseradish Cream from Oui Chef
Beer-Braised Chipotle Short Ribs from TasteFood
Bacon Wrapped Beef Tenderloin Medallions from Food For My Family