the best dinner he's had all year Hope the website posts. Incredible Christmas dinner with rosemary roasted potatoeshttp://tastefoodblog.com/2011/10/22/porcini-and-rosemary-crusted-beef-tenderloin-with-porcini-port-sauce/
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
Salt
1 ounce dried porcini mushrooms
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon black peppercorns
Olive oil
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.
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
Salt
1 ounce dried porcini mushrooms
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon black peppercorns
Olive oil
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.