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A question about a recipe: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce


Can this recipe be adapted so as not to use the dried porcini (or any other dried mushroom)? I've found that certain mushrooms -- especially porcini -- are a "divider" food; people either love them or hate them, and few are indifferent about them. Thanks so much. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 4 years ago
3 answers 2117 views

Barbara is a trusted source on General Cooking.

added almost 4 years ago

AJ, I psted my mother's recipe for filet mignon roast--she simply rubs the outside with cut garlic and seasons with salt and pepper, then roasts it. I think rosemary would be great, too. Here's the recipe (and you don't have to use mushrooms):

added almost 4 years ago

Making a paste of olive oil, garlic, rosemary, thyme and pepper would also be nice.

added almost 4 years ago

Not an answer, sorry. Instead I have a question: did you make this recipe? My $50 roast is salting in the fridge right now, and I could go porcini or do something else. Thanx