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Porcini-Crusted Beef Tenderloin with Mushroom Sauce

Porcini-Crusted Beef Tenderloin with Mushroom Sauce

By Diane UngerNovember 20, 2017

  • Makes
    8 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    Plus 24 hours to season
  • Rating

Dried porcini mushrooms, ground to a fine powder, form the base of the flavorful spice rub for tenderloin, the tenderest cut of beef. To further the savory flavor, we also made a rich mushroom sauce spiked with beef broth and red miso, all of it balanced with white wine and butter. You'll need a spice or coffee grinder to pulverize the dried porcini and the fennel seed. The roast should be trimmed of all visible fat and silver skin before being tied and coated with the rub. The best way to test for doneness of the tenderloin is to use an instant thermometer inserted at the thickest part of the roast.

Tip

Don’t brush the oil onto the tenderloin too aggressively or the porcini rub will be brushed off. Also, don't use a traditional roasting pan to cook the tenderloin; the low sides of a rimmed baking sheet (into which a wire rack has been placed) helps ensure that the roast browns nicely and cooks evenly.

Ingredients
  • 1

    4- to 5-pound beef tenderloin roast, trimmed of fat and silver skin

  • 1

    ounce dried porcini mushrooms, torn into pieces, ground to a fine powder

  • 3

    tablespoons fennel seed, finely ground

  • 1

    tablespoon ground white pepper

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • 4

    tablespoons (½ stick) salted butter, divided

  • 1

    pound portobello mushroom caps, gills removed, halved and sliced ¼ inch thick

  • 1

    pound fresh shiitake mushrooms, stemmed and sliced ¼ inch thick

  • 4

    large shallots (6 ounces), peeled, halved and thinly sliced

  • 8

    medium garlic cloves, minced

  • ½

    cup dry white wine

  • 1

    cup low-sodium beef broth

  • 2

    tablespoons red miso

  • Coarse salt, to serve

Step 1

If the tapered end of the tenderloin is very thin, tuck it under itself so the roast is an even thickness. Using kitchen twine, tie the tenderloin about every 2 inches, making sure the end is secured if tucked.

In a small bowl, combine the porcini powder, ground fennel seed, white pepper, 1 teaspoon salt and 3 tablespoons black pepper. Reserve 2 tablespoons of the mixture. Rub the remaining mixture over the tenderloin. Wrap tightly in plastic wrap and refrigerate for 24 hours.

Step 2

Heat the oven to 500°F with a rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack in it.

Unwrap the tenderloin and transfer to the prepared baking sheet. Brush the top and sides with the oil, taking care not to brush off the rub. Roast for 10 minutes.

Reduce the oven to 275°F and continue to roast until the thickest part of the tenderloin registers 120°F for rare or 125°F for medium-rare, 45 to 55 minutes. Remove from the oven and let rest for 30 minutes.

Step 3

In a large Dutch oven over medium-high, melt 2 tablespoons of the butter. Add the portobellos, shiitakes, shallots and ½ teaspoon salt. Cook, stirring occasionally, until the mushrooms have released their moisture and are well browned, 7 to 10 minutes.

Stir in the garlic and the reserved porcini mixture; cook until fragrant, about 30 seconds. Pour in the wine and cook, scraping up any browned bits, until most of the wine has evaporated, about 30 seconds.

Add the broth, bring to a simmer and cook until the sauce is slightly reduced, 2 to 3 minutes. Off heat, stir in the miso and remaining 2 tablespoons butter. Taste and season with salt and pepper.

Step 4

Transfer the roast to a carving board. Remove the twine and carve into ½-inch-thick slices. Transfer to a serving platter and sprinkle with coarse salt. Serve with the mushroom sauce.