Porcini and Rosemary Crusted Beef Tenderloin with Port Wine SaucePT80Mhttps://img3.recipesrun.com/201907/2019/1213/8c/f/973264/300x200x90.jpg This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. The red wine may be substituted with additional port. 8 servings
Ingredients:
1/2 tsp. salt, or to taste2 rosemary sprigs1 cup heavy bodied red wine1 cup port wine1 medium shallot, finely chopped3 tbsp. unsalted butter, divided1/2 oz. dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved Olive oil1 tsp. black peppercorns2 tbsp. fresh rosemary leaves, finely chopped1 oz. dried porcini mushrooms Salt3 pounds center-cut beef tenderloin
Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce
This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. The red wine may be substituted with additional port.
Remember me
Sign in with facebook
