On Line Cookbook
Porcini-Crusted Beef Tenderloin and Mushroom Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Kate Ransdell (from Bon Appetit Magazine)

Serves/Makes:8 or more

Ingredients
  • 2-1/4 cups (525 ml) dried porcini mushrooms, divided (about 2-1/4 oz (63 grm).)
  • 1 4-1/2 lbs (2 kg). center cut beef tenderloin
  • 1-1/4 tsp (6 ml) salt, divided
  • 1/2 tsp (2 ml) white pepper, divided
  • 3 tsp (15 ml) vegetable oil
  • cooking spray
  • 3 cups (700 ml) boiling water
  • 3 tbsp (45 ml) chilled butter, cut into small pieces
Preparation
  • Preheat oven to 400 degrees (200 C.).
  • Place 3/4 cup (175 ml) mushrooms in a blender, process until finely ground.
  • Trim fat from tenderloin.
  • Sprinkle beef with ground mushrooms, 3/4 tsp (4 ml) salt and 1/4 tsp (1 ml) white pepper.
  • Heat oil in large nonstick skillet over medium-high heat until hot.
  • Add beef, cook 1 minute per side or until browned.
  • Place tenderloin on broiler pan coated with cooking spray.
  • Insert meat thermometer into thickest portion of tenderloin.
  • Bake for 30 minutes or until meat thermometer reaches 145 degrees (60 C.) (medium rare) to 160 degrees (70 C.) (medium).
  • Place tenderloin on platter and cover with foil.
  • Let stand 10 minutes.
  • Meanwhile, combine boiling water and remaining mushrooms in bowl; cover and let stand 30 minutes.
  • Drain mushrooms through a cheesecloth-lined sieve into medium saucepan, reserving soaking liquid.
  • Coarsely chop mushrooms.
  • Bring reserved soaking liquid to boil and add chopped mushrooms.
  • Reduce heat and simmer until reduced to 1-1/2 cups (350 ml) (about 12 minutes).
  • Add remaining salt and pepper and butter, stirring with a whisk until butter is melted.
  • Serve with tenderloin.
Comments
This is excellent and easy to prepare. We served it at a sit-down dinner for 10 to celebrate the New Year 2000! It was a definite hit. If you have any mushroom sauce left, it is great served over toasted English Muffins topped with a slice of Provolone cheese and eggs.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.