Christmas
Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
Popular on Food52
177 Reviews
Diana F.
December 23, 2022
I’ve made this three times and every time I almost expect to not love it as much as the last time but it never disappoints! My guests have said it’s one of the best things they’ve ever eaten. Thank you for this recipe!
Joanne H.
December 23, 2022
You can buy Porcini mushroom powder on Amazon. No need to grind those mushrooms anymore!
MarcosB
December 24, 2021
This is a spectacular recipe. Simple approach and much of the preparation can be in advance. Not sure where some of the negative reviews are coming from. I suspect from less than stellar ingredients. There are so few ingredients here each must be top notch. This is our annual Christmas dinner tradition and always delivers.
TasteFood
December 29, 2020
Hi everyone, I wrote this recipe over 9 years ago for F52, and I wish there was a method to edit our original recipes on the site - especially with the long passage of time. Recipes evolve! I've noted the underwhelming reviews of the sauce, and since this recipe was originally published I've tinkered with it a bit for more oomph. I have a few suggestions for more flavorful results: First, discard the mushroom water after rehydrating and substitute 1 cup good quality beef stock in the sauce. Sauté 1 minced garlic clove with the shallots. Choose a jammy, fruit-forward full-bodied red wine, such as a Zinfandel. Be diligent about taking the time to reduce the liquid. Once reduced, add 1 teaspoon balsamic vinegar as well as the salt and a generous grind of freshly ground black pepper. Taste. If the sauce is too astringent (this may be due to the choice of wine), you can also add 1 teaspoon brown sugar. I hope this helps – Happy New Year!
Chef T.
December 16, 2021
I’ve made this every Christmas and absolutely love it. This year one of my guests hates Rosemary (the horror!). Would thyme or another herb be an ok substitute or do you think it won’t work as well?
neenagoswamy
December 28, 2020
Hi all! I made this recipe for Christmas dinner and was underwhelmed. The roast came out alright but the sauce really didn't do it for us. For how expensive the ingredients are, I would have definitely assumed the sauce would be an awesome add to the beef, but it wasn't. I might try this again and make the sauce first while looking at some other directions on how to make great sauces - might be poor directions more than anything else!
Kirsten K.
January 2, 2020
I made this dinner for 9 people on New Year's Eve and it was a total success. I salted it and let it rest overnight, close to 24 hours. I had tenderloin of 4.95lbs and doubled the recipe for the 'rub'. It didn't all stick to the meat, so I threw the remaining rub into the saute pan once I was done searing the meat. I seared the meat early, so I could make the gravy/sauce in peace without the guests. The sauce was amazing! All of it was so great. Thank you!
Mark P.
February 28, 2018
Iv'e made this a few times and one of those times it was underwhelming as Dan aluded to. Here's my 2c. My best resuts were with really good dried mushrooms, no port and only a very jammy red wine. The mushrooms need to smell strongly of mushrooms. If you use a drier red, or less fragrant mushroom it's a thin sauce, and pretty much rosemary beef.
Goes perfectly with sousvide carrots in lemon butter.
Goes perfectly with sousvide carrots in lemon butter.
Dan
February 28, 2018
I know. That's why I was so bummed. Sorry, I followed the recipe figuring if I wanted to add my touch I would do it after staying tight with the original. My wife and I were just disappointed. I've never posted a complaint on the web before, I didn't mean to offend anyone.
Dan
February 28, 2018
I've owned restaurants for 34 years. I recently had surgery and lots of friends brought us multiple meals. I thought this looked like an interesting recipe right.? What's not to like, beef tenderloin, mushrooms, wine, shallots. I read the reviews and was pretty excited to try it. Well I made it tonight as a test run before having 14 guests for a thank you dinner. I thought it was pretty bad.will definitely not make this again. I'm so glad I had a test run before I embarrassed myself in front of our close friends.
ChefGam
February 28, 2018
I’m so sorry you didn’t like this dish as much as many of us did. Like you, many of us are experienced cooks, some at home and some professionally. I urge you to re-read some of the comments (including mine) and try it again.
marianne.bush
December 25, 2017
While the sauce for this recipe is outstanding it got even better when I decided to throw in two other leftover sauces from the fridge - i.e. a mushroom cream sauce and a blue cheese sauce. Holy cow! I don't think I've ever tasted a better combo. Hope I'll remember sometime in the future.
Kym
December 21, 2017
I have beautiful dried, local foraged Morel mushrooms on hand. Can I substitute these for the Porchini?
yiase
December 10, 2017
Just did a test run and, while the meat received well reviews, the sauce was said to be "ho-hum". I'm not sure if I did something wrong (followed recipe to a 'T') as it was a bit on the thin side. Any suggestions?
Nicole M.
October 13, 2017
2 questions: When you salt and refrigerate overnight, do you cover with film, or do you leave it to air dry in fridge? Do you need to rinse when taking it out of fridge before rub?
Also, can I sear it at noon and wait until 6pm to put it in oven?
Thank you!!!
Also, can I sear it at noon and wait until 6pm to put it in oven?
Thank you!!!
ChefGam
January 1, 2017
I made this amazing dish for NYE with two significant changes: I slow roasted it at 225 degrees for about 2 hours. It came out so perfect - with the porcini topping nicely crusted - that I didn't do a "reverse sear at the end, as I had planned to do!
Erin B.
December 28, 2016
I made this for Christmas Eve dinner, and it was absolutely DELICIOUS! I doubled the recipe, but would caution not to double the sauce portion, there would have been plenty of sauce had I not doubled it. Our 6.5 lb roast was far too large for any pan I had available for searing, so we ended up searing the roast over a charcoal grill and then popped it in the oven. Worked like a charm!
THEToughCookie
December 26, 2016
Cathy Barrow (MrsWheelbarrow) suggested I use this recipe for a roast I wanted to do for Christmas day. I was a little less than enthusiastic, only because I'm not a mushroom lover. However, since the porcinis were powdered on the roast, and the chopped pieces were strained out of the sauce, I gave it a go. I believe it's the best roast I've ever made. Foolproof instructions, flavor that brought the house down. Thank you, thank you, TasteFood. Absolutely brilliant.
TasteFood
December 26, 2016
You're welcome, Gail. Thank you for the comment - I am so happy you tried it - and liked it! Happy New Year!
tastysweet
December 20, 2016
I am making this for our Xmas(Hannukah) dinner. My question is about how long does it take for the port wine to reduce?
Also if the mushrooms are dried why would there be moisture on them?
I always cook my roasts to 120° never fails. Looking forward to eating this one. Hope you will be reading this soon!
Also if the mushrooms are dried why would there be moisture on them?
I always cook my roasts to 120° never fails. Looking forward to eating this one. Hope you will be reading this soon!
tastysweet
December 29, 2016
I did make this for Xmas dinner. My roast was a tad larger at 3.5 LB. I cooked it for the same amount of time, as when. Checked after 30 minutes the temp was just a bit more than 120°. However it was perfect. The sauce was out of this world delicious. I did have to dry out the porcini's in the oven for about 8 to 10 minutes. Thank you for letting us share this recipe.
Happy New Year.
Happy New Year.
Rebecca
December 31, 2015
Forget it. Of course u can't, is the answer!!
marianne.bush
December 31, 2015
Actually, if you look through the comments, Rebecca, you'll see somebody asking that same question and here was the reply: "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"
Abra B.
December 28, 2015
I assume this recipe calls for tawny, as opposed to (the much sweeter) ruby Port. Is that correct?
Danette R.
December 16, 2015
Made this last night - everyone loved it. The cooking time was definitely not long enough - at 30 minutes, my roast was beyond rare. still moo-ing. I cooked it probably double the amount of time noted (at least, but i was also cooking 4 lbs. not 3. My oven may have heating issues, though - i suspect it's time for a new stove. I would definitely go by the thermometer and how the meat feels and looks. I'd say my cooking time was closer to double what is written. Rave reviews and I thought it was really really good - i'll make it again. At $33/pound, this is not a cheap dish - it's special and well worth it if you can afford it. I did salt the meat the day before - I wouldn't say I crusted it in salt - more of a liberal seasoning. I probably could have done a bit heavier salting in retrospect. The port wine sauce was yummy and I made it exactly as written - in fact, no mods to the recipe at all other than the cooking time on the roast(s).
Kathryn
December 4, 2015
Just to clarify that the image of the meat shown in the pictures looks more like 1 1/2 lbs of meat as opposed to 3 lbs. 3 lbs ends up being about a foot long. If serving for just 4, shave the recipe back to 2 lbs.
Janet D.
November 4, 2015
Made this last night , smaller version, 2 pounds in a cast iron pan......absolutely delicious !
Deondré P.
March 11, 2015
There we no leftovers!! Thanks for the amazing recipe! Paired this with the pancetta asparagus.
J H.
December 30, 2014
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.
arcane54
December 27, 2014
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.
Donna C.
December 14, 2014
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.
Con
November 16, 2014
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.
Joanne H.
November 7, 2014
I purchased bulk Porcini powder, can I use this instead of the dried packaged shrooms?
TasteFood
November 7, 2014
I have never tried that - but it sounds intriguing. It should work - let me know how it turns out!
sophie
January 4, 2015
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.
Jblanke
November 3, 2014
I served a tray of mixed cheeses I purchased at our local cheese store and crackers, nothing heavy since the beef dish is hearty.
Gotowanie G.
February 28, 2014
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!
Mark P.
February 17, 2014
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.
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.
kschurms
February 16, 2014
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!
PamCap 2.
January 20, 2014
Can you grill this recipe? I would like to do the sides in the oven - thoughts ?
TasteFood
January 20, 2014
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.
DAVILCHICK
January 13, 2014
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."
DStewnpg
January 1, 2014
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.
Virginia
January 1, 2014
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.com/creamed-kale/# which was also very delicious.
BSmith
December 31, 2013
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.
Mary R.
December 29, 2013
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.
Jblanke
December 26, 2013
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!
maryaskew
December 26, 2013
Our Christmas dinner was fabulous thanks to this wonderful recipe. I followed the recipe exactly and everything worked as described. The sauce was marvelous!
kellee
December 25, 2013
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.
heasue
December 25, 2013
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!
TasteFood
December 26, 2013
Porcini do have a strong aroma - and their flavor is sublime with meat. I'm so glad you liked this.
zoemetro U.
December 23, 2013
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.
foodyjudy
December 22, 2013
Thanks a million for saving me valuable time on Christmas Day. Happy Holidays to you!
Mrs. M.
December 18, 2013
Made this for the 2nd time, but used venison instead. Even better. It was a huge hit.
procrastibaker
December 18, 2013
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.
Dima H.
June 24, 2013
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.wordpress.com/
I also started a Middle Eastern food blog
http://procrastinatorcook.wordpress.com/
Debbie L.
February 20, 2013
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
Catherine M.
December 24, 2012
Just made this tonight, thank you Jessica Seinfeld. It was delicious and so easy!
bspears
April 19, 2012
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!
jifferb
February 4, 2012
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!
jmrobot
January 8, 2012
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!!
hyphenatedchef
January 2, 2012
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.
hyphenatedchef
January 2, 2012
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.
DStewnpg
December 26, 2011
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
TasteFood
January 2, 2012
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!
dymnyno
December 26, 2011
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.
SKK
December 26, 2011
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!
Michael R.
December 26, 2011
Also made this for Christmas dinner and it was smashing. Definitely on my list of classics!
Mrs. M.
December 26, 2011
Delicious! I made it last night for Christmas dinner. It was simple to make, presented elegantly, and had wonderful complex taste. thank you!
zoemetro U.
December 26, 2011
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.
jlsm
December 26, 2011
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.
SKK
December 26, 2011
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.
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.
hyphenatedchef
December 17, 2011
Anyone have any recommendations for side dishes that go well with this?
gina_berthold
December 25, 2011
I made it with mashed potatoes, roasted sweet potatoes, and roasted brussel sprouts. Went really well together.
bettybites
December 15, 2011
My mouth is watering! Do you think this will work with a bottom round roast?
Jblanke
November 27, 2011
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?
TasteFood
November 27, 2011
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.
Saltlakecityfoodie
November 20, 2011
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.
loves2eat
November 12, 2011
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.
TasteFood
November 27, 2011
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.
loves2eat
November 28, 2011
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/2011/11/16/dining/roasted-squash-with-pancetta-and-sage-recipe.html?_r=2&adxnnl=1&pagewanted=print&adxnnlx=1322509127-ws0z01sxNzlWB+B/+gRHLg
Boolicious
November 7, 2011
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!!
ennuianomie
November 3, 2011
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!
dymnyno
October 30, 2011
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)
marianne.bush
October 28, 2011
Congrats, Lynda. A winning recipe indeed. I've done the port wine sauce but never with the porcine. Fabulous.
Veronica
October 26, 2011
Congratulations! This looks so delicious I can almost taste it. Thanks so much--definitely going on my "must make soon" list!
MrsWheelbarrow
October 26, 2011
It's a lovely roast, Lynda. I'm so happy for you! This will be on a holiday menu this year, for sure.
TasteFood
October 26, 2011
Thank you everyone for your votes and your comments! Christmas came early this year :)
blanka.n
October 23, 2011
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.
Jblanke
October 23, 2011
forget the prime rib on Christmas, I am going to make this, it looks delicious and easy!
Ms. T.
October 22, 2011
Congrats--this looks mouth-watering good! Definitely adding it to my must-make list :)
AntoniaJames
October 20, 2011
This one had "finalist" all over it when I first saw it. Congratulations!! ;o)
Lizthechef
October 13, 2011
Looks perfect for Christmas dinner - love the dried porcini addition - glorious photo as well.
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