Porcini-Crusted Beef Tenderloin and Mushroom Sauce

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Porcini-Crusted Beef Tenderloin and Mushroom Sauce

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.

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.