Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

By • October 13, 2011 • 116 Comments



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.
From Our Friends
powered by ZergNet

Comments (116) Questions (10)

Default-small
Default-small
Default-small

5 days ago Paige Feinstein

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

Default-small

5 months 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

5 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.

Photo_(2)

5 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!

Default-small

6 months ago PamCap 2109

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

Green_apple_card

6 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

7 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."

Default-small

7 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.

Default-small

7 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.

Image

7 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.

Default-small

7 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.

Default-small

7 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!

Open-uri20140725-2360-tq3atc

7 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!

Default-small

7 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.

Default-small

7 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!

Green_apple_card

7 months ago TasteFood

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

Default-small

7 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.

Open-uri20130116-25165-25mtw0-0

7 months ago foodyjudy

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

Open-uri20130116-25165-25mtw0-0

7 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?

Green_apple_card

7 months ago TasteFood

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

Default-small

7 months ago Mrs. McB

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

Dinosaur_hands

7 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.

Green_apple_card

7 months ago TasteFood

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

598864_10151176176616969_1790590222_n

about 1 year 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...