PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE
Steps:
- 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 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
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kaleb cobey
[email protected]This recipe is definitely a winner!
Shavaughn Knight
[email protected]This dish is a bit time-consuming, but it's worth the effort.
Norul Huda
[email protected]I would definitely recommend this recipe to anyone looking for a special occasion meal.
Jannat Mon
[email protected]This dish was perfect for a special occasion. It was elegant and delicious.
REFUGIO COLITASYAMOR
[email protected]I'm not a very good cook, but this recipe was easy to follow and the end result was delicious.
Rozina Ali
[email protected]This dish was a bit too expensive for me, but it was worth every penny.
Zohra Shafiq
[email protected]I'm not a big fan of beef tenderloin, but this recipe changed my mind. It was cooked perfectly and the crust was amazing.
Mae Volten
[email protected]This recipe is a keeper! I will definitely be making it again.
Jonathan Nevermore
[email protected]This dish was amazing! The beef was so tender and the crust was so flavorful. The port wine sauce was the perfect finishing touch.
Yenimi Anderson
[email protected]This recipe was a bit too complicated for me, but the end result was worth it.
Mateen Malik
[email protected]The beef was a bit tough, but the crust was flavorful and the sauce was good.
Ronald Mutai
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good.
Khan Online
[email protected]The beef tenderloin was cooked to perfection and the crust was flavorful and crispy. The port wine sauce was also very good.
Bisso Sangma Digonto
[email protected]This was my first time making beef tenderloin and it turned out perfectly! The recipe was easy to follow and the end result was a delicious and elegant dish.
Bent D
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The beef tenderloin is always cooked perfectly and the crust is so flavorful. The port wine sauce is also amazing.
John Selby
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef tenderloin was incredibly tender and juicy, and the crust was crispy and flavorful. The port wine sauce was the perfect finishing touch.
Shahzad Chahal
[email protected]I made this for my dinner party last night and it was a huge hit! Everyone raved about how tender and flavorful the beef was, and the sauce was to die for. I will definitely be making this again.
January JuneApril
[email protected]This dish was absolutely divine! The beef tenderloin was cooked to perfection, and the porcini and rosemary crust was flavorful and aromatic. The port wine sauce was the perfect accompaniment, adding a rich and complex flavor to the dish. I highly re