by TasteFood
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Expand1 center-cut beef tenderloin, 3 pounds Ask a question about this ingredient
Salt Ask a question about this ingredient
1 ounce dried porcini mushrooms Ask a question about this ingredient
2 tablespoons fresh rosemary leaves, finely chopped Ask a question about this ingredient
1 teaspoon black peppercorns Ask a question about this ingredient
Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
Ask a question about this stepPreheat 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.)
Ask a question about this stepHeat 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.
Ask a question about this stepCarve beef in 1/4 inch slices. Serve with Port Wine Sauce.
Ask a question about this step1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved Ask a question about this ingredient
3 tablespoons unsalted butter, divided Ask a question about this ingredient
1 medium shallot, finely chopped Ask a question about this ingredient
1 cup port wine Ask a question about this ingredient
1 cup heavy bodied red wine Ask a question about this ingredient
2 rosemary sprigs Ask a question about this ingredient
1/2 teaspoon salt, or to taste Ask a question about this ingredient
Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini.
Ask a question about this stepUsing 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.
Ask a question about this stepAdd 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.
Ask a question about this stepHeat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.
Ask a question about this stepI 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!
I know I'm late asking this but: What would be a good replacement for the wine? I'm thinking a bit of veg broth, chick broth and beef broth.
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!!
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.
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.
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
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!
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.
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!
Also made this for Christmas dinner and it was smashing. Definitely on my list of classics!
Delicious! I made it last night for Christmas dinner. It was simple to make, presented elegantly, and had wonderful complex taste. thank you!
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.
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.
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.
Anyone have any recommendations for side dishes that go well with this?
I made it with mashed potatoes, roasted sweet potatoes, and roasted brussel sprouts. Went really well together.
My mouth is watering! Do you think this will work with a bottom round roast?
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?
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.
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.
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.
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.
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
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!!
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!
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)
Congratulations! This looks fabulous!
Congrats, Lynda. A winning recipe indeed. I've done the port wine sauce but never with the porcine. Fabulous.
Absolutely beautiful and yummy looking! Congrats!
Congratulations.....it looks wonderful!
Great recipe & congrats!
Congratulations! This looks so delicious I can almost taste it. Thanks so much--definitely going on my "must make soon" list!
It's a lovely roast, Lynda. I'm so happy for you! This will be on a holiday menu this year, for sure.
Thank you everyone for your votes and your comments! Christmas came early this year :)
Congrats on your win Tastefood!
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.
forget the prime rib on Christmas, I am going to make this, it looks delicious and easy!
Congrats--this looks mouth-watering good! Definitely adding it to my must-make list :)
Simple but stunning.....congrats TasteFood - good looking is the word
I might try this for a dinner party next week!
Congratulations! This looks amazing.
Wonderful! Can't wait to make it!
Congrats, TF! I had a feeling this beauty would be a finalist.
This looks like the holidays, indeed. What a beauty! Congratulations!
This one had "finalist" all over it when I first saw it. Congratulations!! ;o)
This sounds like a perfect main course for a fancy dinner party!
This sounds amazing! I'd make this on a non-holiday!
What a winner you have shared with us all! Congratulations.
Looks perfect for Christmas dinner - love the dried porcini addition - glorious photo as well.
My question is whats the ideal number of hours to refrigerate it for?
This is from your friendly editors at Food52.
photo 1 of 20
A 3-pound center-cut beef tenderloin (all trussed up), shallot, rosemary, red wine (and port), dried porcini, black peppercorns, butter. Yes.
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Salting 4-24 hours ahead seasons the meat all the way through and gives it a great crust. We used 1 1/4 teaspoons of Diamond kosher salt for 3 pounds of beef.
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Dried porcinis are ready to be blitzed in the food processor (or spice grinder). Make sure yours 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 a low oven until they break easily.
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Next to the stage: rosemary.
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And black peppercorns. Time to get our spice rub on.
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Rubbed and ready.
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Heat up a heavy skillet to sear your roast -- you'll make your pan sauce in it later too.
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Once the olive oil is nice and hot, set your roast in to brown for a few minutes on each side. Have patience and don't fuss with it till a nice brown crust is forming.
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Turn!
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TasteFood has you transfer your beef to a separate roasting pan to finish cooking through in the oven, to keep the brown bits pristine for the pan sauce. Don't wash those bits away yet!
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While your beef roasts away, plump up more dried porcinis in just boiled water.
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Then strain.
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And chop.
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Brown bits return for pan sauce duty, butter starts the party.
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Shallots, lots of shallots, will soften the edges of the red wine sauce.
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We actually measured this cup of red wine, we swear. And we didn't even drink any (yet).
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Deglaze that pan: scraping the bubbling wine around frees the brown bits from the bottom and enriches the sauce.
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Next, simmer the sauce to reduce and thicken it up, concentrating the flavors.
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A final swirl of butter to round out the sauce, and it's time to feast! (Do this only once your beef has rested and is ready to carve.)
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Ready to carve, indeed.
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!