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
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Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
Recipe question for: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

3 Comments

bugbitten
bugbitten December 17, 2011
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
 
TasteFood
TasteFood November 28, 2011
Making a paste of olive oil, garlic, rosemary, thyme and pepper would also be nice.
 
drbabs
drbabs November 28, 2011
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):
http://food52.com/recipes/14700_moms_garlicrubbed_roast_filet_of_beef_with_mushroom_sauce
 
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