Holiday Beef Tenderloin with Porcini Mushroom Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mushroom Sauce:
1 oz dried porcini mushrooms
1 can (14 oz) beef broth
2 thick slices pepper bacon, cut into matchsticks
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 C dry red wine
2 C low sodium chicken broth
8 oz assorted trimmed fresh mushrooms, such as a combination of baby portabellos, shitake mushroom caps, oyster mushrooms, chatrerelles, roughly chopped (about 4 C)
Tenderloin:
2 Tbsp chopped fresh parsley
2 Tbsp chopped mixed fresh herbs, such as a combination of thyme, tarragon, rosemary, and sage
1 Tbsp coarse salt
1 Tbsp coarsely ground pepper
4-5 lb trimmed beef tenderloin, tied into a compact roast
3 Tbsp butter, softened
1 Tbsp flour
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Directions: |
Directions:For mushroom sauce, put porcini and beef broth into a microwave-safe bowl.
Microwave on high until boiling, about 2 minutes.
Let stand until porcini are soft, about 20 minutes.
Strain, saving the broth.
Chop the porcini and set aside.
Cook bacon in large saucepan until golden.
Add shallots and cook until tender, about 3 minutes.
Stir in garlic and cook 1 minute.
Add wine and boil uncovered over medium-high heat until reduced by half, about 10 minutes.
Strain porcini soaking liquid into the sauce.
Add chicken broth and simmer uncovered over low heat for 30 minutes.
Stir chopped porcini and other mushrooms into the sauce.
Simmer uncovered 20-30 minutes.
(Sauce can be made up to this point and refrigerated for up to 1 week)
Heat oven to 425º
Combine parsley, mixed herbs, salt and pepper in small bowl.
Set aside about 1/2 tsp of this mixture to season the sauce.
Rub tenderloin with butter; press remaining herb mixture onto all sides of tenderloin.
Put into a roasting pan and let stand at room temperature 30 minutes.
Roast the tenderloin until a meat thermometer inserted in thickest portion registers 125º, about 25-30 minutes. (Temperature will raise about 10 degrees while resting.)
While roasting, reheat sauce (if necessary).
Dissolve flour in 2 Tbsp of water; whisk into the sauce.
Boil until thickened.
Taste and adjust flavor with reserved herb mixture.
Let the tenderloin rest 15 minutes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time: 3 hr 20 min |
Personal
Notes: |
Personal
Notes: This is the Christmas Eve recipe.
Dried porcini mushrooms get scarce around the holidays.
Buy them in the fall.
They have a shelf life of a few months and if you freeze them they keep for a year.
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