Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

By • October 13, 2011 • 115 Comments


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Author Notes: This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. The red wine may be substituted with additional port.TasteFood

Food52 Review: TasteFood's roast is definitely a show-stopper. Salting and drying the meat in the fridge overnight ensures perfect seasoning, a lovely internal texture and a beautiful crust. The porcini rosemary rub smelled so intense that we were hesitant to use all of it on the meat, but we did and found the flavors mellowed nicely in the oven. We trussed our tenderloin, and you may want to as well for the best results. The rich, winey sauce gains an earthy depth from the additional porcini, and while it may be a thinner gravy than you're used to (to us, it's perfect), it is certainly not lacking in flavor. - A&MA&M

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
  1. Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
  2. 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. (Note: Make sure your mushrooms are completely dry and brittle, or they won't willingly grind into powder. If they're at all pliant, you can dry them out in the oven until they break easily.)
  3. 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. Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes.
  4. Carve beef in 1/4 inch slices. Serve with Port Wine Sauce.

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
  1. Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini.
  2. 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 minutes.
  3. 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 seive into a small saucepan, pressing firmly on solids. Discard solids.
  4. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.

Comments (115) Questions (10)

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about 1 month ago Gotowanie Girl

I have tried this recipe twice and both times it was a hit. Salting the meat the day before makes a huge difference in the flavor of the meat but be careful not to over-do it. On my second try, the salt was overpowering. Thank you for sharing this recipe. It is my new go-to tenderlion!

Stringio

2 months ago Mark Perino

Superb. Made this for Valentines day and it shined! Wife Utterly loved this. I made a few changes which I think worked for the better.

1. I slow cooked it in the oven at 200 until it reached an internal temperature of 115 degrees, then cranked the oven to 450 and finished it the rest of the way to an internal temp of 125 (less than 5 min). The result was a very juicy and soft interior, with a nice crisp and flavorful crust.
2. I added a handful of cherry tomatoes to the sauce. Cooked until they burst, then stirred around. The flavor contribution of the tomatoes reduced the amount of salt needed to make the sauce divine.

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2 months ago kschurms

I made this the other night for valentine's day and it was absolutely perfect. The meat was velvety and tender and oh-so-flavorful. Since it was just the two of us, there were enough leftovers to turn this into steak and eggs in the morning! Thank you so much for sharing this recipe!

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3 months ago PamCap 2109

Can you grill this recipe? I would like to do the sides in the oven - thoughts ?

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3 months ago TasteFood

I have also grilled this recipe. It turns out fine - but the charred flavor from grilling overpowers the porcini crust. You'll have a great piece of grilled meat with less of the porcini flavor.

Barbara_davilman

3 months ago DAVILCHICK

So we decide on this recipe for last night's dinner party. There was going to be 6 of us. My husband went to Whole Foods but they wanted $29.00 a pound for this cut. Since I haven't gotten the phone call that informs me that I have a trust fund yet, I sent him to Gelson's and he found a beef loin roast for $20 per pound ON SALE for $10 a pound. So that's what we used and it was heaven. We served it with a celery and fennel side and Potatoes Anna. And as my husband said, "No one suffered."

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4 months ago DStewnpg

This is the third time I made this roast and again to a very thankful crowd. A definite keeper.p, easy and oh so delicious.

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4 months ago Virginia

We made this for new years eve and it was fantastic! This was the first time I cooked with dried porcini mushrooms and the spice rub does have a really potent smell but it was wonderful cooked onto the tenderloin. We served it with this creamed kale recipe:http://www.slenderkitchen...# which was also very delicious.

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4 months ago BSmith

Just made this for New Year's dinner and it was easy and amazing! Make a bit more of the rub than suggested as it is used quickly on a 3 lb tenderloin.

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4 months ago Mary Ryan

I made this for a Christmas Eve dinner, followed the recipe closely. My family loved it. I had been worried that the rosemary-porcini flavor might be overpowering, but it was perfect. I served with mashed potatoes and roasted vegetables butternut squash, red onions and brussel sprouts.

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4 months ago Jblanke

Made this for Christmas yesterday, I did the Porcini rub on the tenderloin but used cremini mushrooms for the port wine sauce, everyone thought it was delicious. Very easy recipe to make and will make again!

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4 months ago maryaskew

Our Christmas dinner was fabulous thanks to this wonderful recipe. I followed the recipe exactly and everything worked as described. The sauce was marvelous!

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4 months ago kellee

This roast was insanely delicious. The sauce was wonderful. I used a sirloin tip roast and it was great. I will definitely make this again.

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4 months ago heasue

I made this for Christmas dinner. It was absolutely fabulous! I was very skeptical after preparing the porcini--such a strong smell! I really didn't want to ruin my little $50 tenderloin! But I went ahead and followed the recipe, and it was truly sensational! The sauce was a perfect comnplement to the meat. A quick and simple recipe with perfect complexity of flavors. One of my all time favorite recipes!

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4 months ago TasteFood

Porcini do have a strong aroma - and their flavor is sublime with meat. I'm so glad you liked this.

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4 months ago zoemetrouk

I am making this again for Christmas Day dinner. It has become our family tradition. This year I am trying it with a standing rib roast. Thanks again TasteFood.

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4 months ago foodyjudy

Thanks a million for saving me valuable time on Christmas Day. Happy Holidays to you!

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4 months ago foodyjudy

I was going to make a madeira sauce for christmas, but the sauce recipe is 2 pages long! Can I substitute madeira for port in this recipe which is SO much simpler?

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4 months ago TasteFood

Yes, that should work fine. Let me know how it turns out.

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4 months ago Mrs. McB

Made this for the 2nd time, but used venison instead. Even better. It was a huge hit.

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4 months ago procrastibaker

Wow. Wow wow wow. Cooked this for a weeknight dinner party, to rave reviews. It all came together quickly and easily, exactly as written. I'll be adding this to the list of things to cook for my favorite people.

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4 months ago TasteFood

So happy you enjoyed this! It's on our menu for the holidays - again!

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10 months ago Dima Haddad

This looks delicious!! whenever I make wine sauces the butter and liquid separates! what can I do to prevent that.
I also started a Middle Eastern food blog
http://procrastinatorcook...

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about 1 year ago Debbie Levi

Hi, this recipe looks lovely. Quick question - is it possible for me to seal the meat in advance (in the afternoon) and then roast it in the oven later just prior to eating? If so, what temperature should the meat be at medium (supposing i bring the meat up close to room temperature). Cheers

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over 1 year ago Paula gilvarry

For Myles!

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over 1 year ago anaevas

Mouth-watering. Thank you! Great recipe.

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over 1 year ago Catherine Maher

Just made this tonight, thank you Jessica Seinfeld. It was delicious and so easy!

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about 2 years ago bspears

I made this just the other night for the first time. I had to dry the porcini in the oven just a bit as suggested and this filled the house with a wonderful earthy aroma. The rub does have an intense smell but at serving time it has mellowed to a subtle collection of earthy flavors complemented beautifully by the reduction sauce. I have only been cooking for about a year and I thought I might have trouble with this recipe but it turned out to be pretty easy for me. I served it to some good friends from Texas who are not shy about letting me know if I killed a cow for no reason and they loved it. This definitely goes on the permanent list and I will be making this again. @tastefood.......just fantastic. Thanks!

Kabul1

about 2 years ago jifferb

I made this tonight and it was fantastic. Just one glitch - I am guessing this is because I did not ground the porcini-rosemary-peppercorn rub into a fine enough powder but when I seared the meat (only 3 min on each side), the crust burned. Which was a bummer - even though the meat and the sauce were still delish. What do you think - my fault for not grounding the mixture finer? Or was the pan too hot (the oil was not smoking)? Btw, we started with Mrs. Wheelbarrow's creamy mushroom soup (best mushroom soup recipe from the first book) and it went fabulously together. Anyway, will definitely make this again, but would like to correct this initial mistake. Thanks!

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about 2 years ago whyo4

I know I'm late asking this but: What would be a good replacement for the wine? I'm thinking a bit of veg broth, chick broth and beef broth.

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about 2 years ago TasteFood

I recommend substituting beef stock for the red wine.

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over 2 years ago jmrobot

Made this for Christmas dinner....awesome!! I also added in herbes de provence, viking smoked sea salt and dried shiitake mushrooms to the rub. Then poured on some balsamic and wine before roasting. Added extra mushrooms and balsamic and leftover rub to the sauce to pour over. Delish!!

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over 2 years ago hyphenatedchef

I also made this for Christmas and my family pronounced it the best feast ever. I think the recipe's simplicity is its strength, and the success may have partially been because I used a spectacular piece of beef (local, massaged, serenaded with Bach, etc). Re: salt, DStewnpg, did you maybe use a salt that was too fine? I salted mine the night before and it was perfect. My own issue with the recipe was that the sauce wasn't flavorful enough. I reduced it beyond what was called for (think I wound up wtih 1 1/4 cups) but still had to pump it up a little with an extra tablespoon of really good port AFTER it came off the stove.

Hummus1

over 2 years ago hyphenatedchef

I also made this for Christmas and my family pronounced it the best feast ever. I think the recipe's simplicity is its strength, and the success may have partially been because I used a spectacular piece of beef (local, massaged, serenaded with Bach, etc). Re: salt, DStewnpg, did you maybe use a salt that was too fine? I salted mine the night before and it was perfect. My own issue with the recipe was that the sauce wasn't flavorful enough. I reduced it beyond what was called for (think I wound up wtih 1 1/4 cups) but still had to pump it up a little with an extra tablespoon of really good port AFTER it came off the stove.

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over 2 years ago DStewnpg

I made this yesterday for Christmas but it was a bit too salty. Was I supposed to rinse the tenderloin before I put on the olive oil and mushroom, rosemary coating. The sauce was amazing and I accompanied it with smashed red potatoes-baked then smashed individually, sprinkled a touch of rosemary, pepper and parmesan cheese then under the broiler, and sauted asparagus. The presentation was beautiful and the beef was cooked perfectly, just a little too salty. Thanks for any comments

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over 2 years ago TasteFood

Next time, try using kosher salt for rubbing the meat. It is less salty than table salt while its large crystals are very effective in drawing moisture out of meats, which is what you want to achieve as it rests in the refrigerator overnight. Hopefully that will help!

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over 2 years ago dymnyno

I am always looking for fabulous red wine recipes and this is one that is on the menu! Nothing against cheap cuts made delicious, but there is no substitute for the very best ingredients like beef tenderloin and fine red wine.

Buddhacat

over 2 years ago SKK

I made this several weeks ago to rave reviews and my sister asked for the recipe to serve yesterday. She just called to say it was a total win. It is part of our family repertoire now - a real keeper! Thanks again for sharing this recipe!

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over 2 years ago Michael Rawding

Also made this for Christmas dinner and it was smashing. Definitely on my list of classics!

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over 2 years ago Mrs. McB

Delicious! I made it last night for Christmas dinner. It was simple to make, presented elegantly, and had wonderful complex taste. thank you!

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over 2 years ago zoemetrouk

Thank you TasteFood! This recipe was divine. I made it last night and it was a huge hit and worth every penny! In fact, a few guest wanted the recipe for the port wine sauce to use with steak sandwiches and as a burger topping.

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over 2 years ago jlsm

This recipe represents what I consider a great failing of this Website: a total disregard for cost. When testing, folks should ask themselves: Do the results justify the cost? In this case, no. After spending $80 on a 6-pound prime tenderloin, the recipe had me paying another $20 for dried porcini. The results were good, not out-of-this-world fantastic, which might justify the cost. I won't make it again.

Buddhacat

over 2 years ago SKK

Quick question jlsm - where did you find beef tenderloin for only $13 a pound? That is truly a bargain!

You are totally justified in your choice in not making this recipe again. And one of the things I love about Food52 is when a recipe goes wrong, I can communicate with the author of the recipe to find out what I did that didn't work. This dialogue always contributes to my talents as a cook.



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over 2 years ago hyphenatedchef

Anyone have any recommendations for side dishes that go well with this?

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over 2 years ago gina_berthold

I made it with mashed potatoes, roasted sweet potatoes, and roasted brussel sprouts. Went really well together.

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over 2 years ago bettybites

My mouth is watering! Do you think this will work with a bottom round roast?

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over 2 years ago Jblanke

I was planning on making this for Christmas but my 17 yr old grandson HATES mushrooms, do you think I can get away with this recipe or is the porcini taste too much?

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over 2 years ago TasteFood

If you grind the porcini to a powder, the flavor will be perceived more as an enhancement of the meat rather than mushroom. If the porcini are a little chunky, however, more mushroom flavor will come through. And just omit the porcini from the port wine sauce.

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over 2 years ago Saltlakecityfoodie

I made this tonight with great success. Thank you for such a wonderful recipe! I always have a jar of porcini mushroom powder to add a liitle umami to soups and sauces. I used the powder I had instead of grinding up dried mushrooms and it worked great. I served it with mashed potatoes and green beans with cashews.

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over 2 years ago loves2eat

Looking forward to serving this at a dinner party next weekend. What sides do you recommend? I'm thinking of scalloped potatoes and roasted root vegetables. Thx.

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over 2 years ago TasteFood

Eek! I am so sorry for the late response. I hope your dinner party went well. I think the accompaniments you were thinking of are perfect.

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over 2 years ago loves2eat

No worries. I eneded up with roasted butternut squash with pancetta, garlic and sage and scalloped potatoes. The tenderloin and squash were home runs. Thanks for the great recipe. Squash recip from NY Times is: http://www.nytimes.com...

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over 2 years ago Boolicious

I just made this recipe last night for my family. My 6-year old son finished his plate before I even sat down. And my husband was only satisfied after 3 helpings. Great tip on drying out the porcini mushrooms in advance — my batch was a bit pliable so I popped them in the oven for about 10 minutes on 325. I only had time to allow the meat to nap in it's salt-crusted blanket for 3 1/2 hours but the meat was still incredibly tender. One comment: I really coated the meat in the porcini/rosemary powder and while I was searing it the powder would naturally fall off into the pan. I was worried this left-over powder might burn in the oven and ruin the sauce so I wiped the pan out while I was searing. This was a messy process as little black crumbles fell onto my stove and countertop. Next time I will be more liberal with the pre-olive oil brushing to make sure the powder really sticks to the meat and discard the left-over powder. I will make this recipe over and over again! Thanks!!

Mlseav

over 2 years ago ennuianomie

Made this roast this past weekend. The fragrance of the porcini and rosemary crust throughout the house was divine. The port wine sauce initially seemed a bit on thin side - but it infused into the meat when served beautifully. Delicious!

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over 2 years ago dymnyno

Lynda, I made this for a dinner party last night. It was so elegant my guests almost went home to change their clothes! I browned the roast a couple of hours before my guest arrived, and while they were on their first course I popped the roast into a preheated oven and it all came together. Sauce was fabulous. (I used Cabernet)

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over 2 years ago madame cuisine

Congratulations! This looks fabulous!

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over 2 years ago marianne.bush

Congrats, Lynda. A winning recipe indeed. I've done the port wine sauce but never with the porcine. Fabulous.

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over 2 years ago astackofdishes

Absolutely beautiful and yummy looking! Congrats!

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over 2 years ago Kitchen Butterfly

Congratulations.....it looks wonderful!

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over 2 years ago Ms. T

Congratulations--looks SO good!

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over 2 years ago sexyLAMBCHOPx

Great recipe & congrats!

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over 2 years ago dymnyno

Congratulation on another winning recipe!!

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over 2 years ago Veronica

Congratulations! This looks so delicious I can almost taste it. Thanks so much--definitely going on my "must make soon" list!

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over 2 years ago EmilyC

This is such a beautiful roast -- congrats on your win!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on the win, its wonderful recipe!

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over 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

It's a lovely roast, Lynda. I'm so happy for you! This will be on a holiday menu this year, for sure.

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over 2 years ago TasteFood

Thank you everyone for your votes and your comments! Christmas came early this year :)

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over 2 years ago creamtea

This looks just delicious. Congratulations!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on your win Tastefood!

Jampro

over 2 years ago Bevi

Congrats on your win!

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over 2 years ago wssmom

Congratulations on a wonderful recipe!

Stringio

over 2 years ago blanka.n

I will probably try this one over the holidays. It's quite impressive. I just hate that porcini and tenderloin are so pricey. The Sauce is perfection.

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over 2 years ago Jblanke

forget the prime rib on Christmas, I am going to make this, it looks delicious and easy!

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over 2 years ago Waverly

Looks delicious!

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over 2 years ago Ms. T

Congrats--this looks mouth-watering good! Definitely adding it to my must-make list :)

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over 2 years ago Kitchen Butterfly

Simple but stunning.....congrats TasteFood - good looking is the word

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over 2 years ago Oui, Chef

This WILL be my Christmas roast this year....Awesome!

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over 2 years ago TasteFood

yay!

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over 2 years ago Meatballs&Milkshakes

I might try this for a dinner party next week!

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over 2 years ago TasteFood

If you do, please let me know how it was.

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over 2 years ago EmilyC

Wow -- this looks amazing -- congrats!

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over 2 years ago TasteFood

Thanks, EmilyC!

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over 2 years ago EmilyC

Wow -- this looks amazing -- congrats!

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over 2 years ago gingerroot

Congratulations! This looks amazing.

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over 2 years ago TasteFood

Thank you, gingerroot!

Buddhacat

over 2 years ago SKK

Oh, divine! Not waiting for the holidays for this one.

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over 2 years ago TasteFood

I hope you don't!

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over 2 years ago monkeymom

This looks SO good! A big congrats to you!

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over 2 years ago TasteFood

Thank you monkeymom - see you soon :)

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over 2 years ago Summer of Eggplant

Wonderful! Can't wait to make it!

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over 2 years ago TasteFood

Thank you!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats, TF! I had a feeling this beauty would be a finalist.

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over 2 years ago TasteFood

Thank you!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks like the holidays, indeed. What a beauty! Congratulations!

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over 2 years ago TasteFood

Christmas came early last week when I made this!

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over 2 years ago Midge

Love this. Congrats TasteFood!

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over 2 years ago TasteFood

Thanks, Midge!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations, lovely recipe sounds absolutely delicious!

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over 2 years ago TasteFood

Thank you!

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over 2 years ago wssmom

This is just lovely!! Congratulations on being a finalist!

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over 2 years ago TasteFood

Thanks so much, wssmom!

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Called it! Congratulations on being a finalist!

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over 2 years ago TasteFood

Thanks, drbabs!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This one had "finalist" all over it when I first saw it. Congratulations!! ;o)

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over 2 years ago TasteFood

Thank you, AJ :)

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds like a perfect main course for a fancy dinner party!

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over 2 years ago TasteFood

Yes, indeed. We enjoyed it last week for my husband's birthday.

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over 2 years ago The Internet Cooking Princess

This sounds amazing! I'd make this on a non-holiday!

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over 2 years ago TasteFood

I call Thursday a holiday.

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over 2 years ago TasteFood

Thank you for your comments, everyone!

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over 2 years ago Lizthechef

What a winner you have shared with us all! Congratulations.

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

This goes on the "make soon" list!

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

This looks amazing.

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over 2 years ago Lizthechef

Looks perfect for Christmas dinner - love the dried porcini addition - glorious photo as well.

Jampro

over 2 years ago Bevi

This sounds amazing! The sauce - yum!