Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

By • October 13, 2011 140 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&MThe Editors

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.

More Great Recipes: Beef & Veal|Entrees|Olive Oil

Topics: Christmas

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Comments (140) Questions (15)


2 months ago Faida

we can't have wine in our food, what can we substitute the wine with?


6 months ago Deondré Parker

There we no leftovers!! Thanks for the amazing recipe! Paired this with the pancetta asparagus.


8 months ago J Hu

I love this recipe. I've made this twice now and amazing both times. Rave reviews from my friends. I may go for 120 F next time. 125 F was more a bit more cooked than what I consider medium rare.


8 months ago arcane54

Oh my, this was delicious! I had a lovely 4lb. tied "holiday roast". It took a bit longer to come to temperature, and it was well worth the wait. I used my cousin's port (aren't I lucky?) and a Cabernet for the sauce. Perfect.


8 months ago Rachel

Did you use a rack in the roasting pan or just place the meat directly in the pan?


8 months ago Jblanke

I just put in roasting pan, no rack


9 months ago Paul Culver

I am just not able to afford $16.99 a pound for a 3 lb roast. Do you think I could use a pork tenderloin instead? It sounds amazing.


8 months ago sophie

I think I different cut of beef would work better than pork - how about a tri tip?


9 months ago Jblanke

I don't see why that wouldn't work, go for it....post how it turns out


9 months ago Donna Clement

Do you think I could skip the sauce and make the (Vegetarian) Mushroom Thyme Gravy, using beef broth and the stock from the roast? Some of my family don't like wine sauces, but they love that gravy.


10 months ago Con

I made this two nights ago. Absolutely delicious! Now that I look at the pictures I can see that I ground the mushrooms and rosemary too finely....like a dust. But, this still worked out beautifully. I'll definitely make this again.


10 months ago Joanne Hatch

I purchased bulk Porcini powder, can I use this instead of the dried packaged shrooms?


10 months ago TasteFood

I have never tried that - but it sounds intriguing. It should work - let me know how it turns out!


8 months ago sophie

This is what I used - it's the same thing, just takes out one of the steps! Very easy & lovely. Thanks for the wonderful recipe.


10 months ago Jblanke

I served a tray of mixed cheeses I purchased at our local cheese store and crackers, nothing heavy since the beef dish is hearty.


10 months ago conleywd3

What would you recommend for an appetizer to accompany this dish?


10 months ago TasteFood

How about F52's Squash Butter Crostini by Callie Canlas - it's perfect for the season.


10 months ago Borch

Can I make the sauce in advance and then reheat?


10 months ago TasteFood

Yes you can, except you won't be able to incorporate the flavorful brown bits from the meat if you do this. If you do make the sauce in advance, do not proceed with step 4 until serving time.


11 months ago Sara Ortenzio

Just a half hour cooking time?


10 months ago TasteFood

Yes, but it also depends on size/thickness of the meat.


11 months ago leanne

Hi, this looks delicious. Is the beef roasted in any liquids or dry roasted? Thanks so much


11 months ago TasteFood

It's dry roasted.


about 1 year ago Paige Feinstein

Anything you recommend to substitute for the mushrooms, one of my guests is allergic


over 1 year 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!


over 1 year 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.


over 1 year 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!


over 1 year ago PamCap 2109

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


over 1 year 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.