Beef tenderloin is a great dish to fall back on when you’re looking to feed a crowd and don’t have much time. For this recipe, we threw thyme and rosemary in the grinder with dried porcini mushroom to make a dry rub that creates a crispy crust when the meat was cooked. Although a sauce is not necessary, use a porcini and red wine reduction to tie it all together.
- 1 (4-pound) beef tenderloin
- 4 tablespoons olive oil
- 2 ounces dried porcini mushrooms
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- kosher salt
- 2 teaspoons whole peppercorns
For the sauce
- 1/2 ounce dried porcini mushrooms
- 4 tablespoons butter
- 2 cups red wine
- 2 sprigs rosemary
- 5 sprigs thyme
- Season the tenderloin all over with salt and refrigerate overnight.
- When ready to cook, remove from fridge and preheat oven to 400 degrees F.
- Combine mushrooms, rosemary, thyme and peppercorns in grinder to make a rub. Coat the beef with olive oil, then coat all over with rub.
- Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until hot. Add beef and sear on all sides, about 5 minutes.
- Transfer to a roasting pan. Roast in oven until thermometer reads 125F, about 30 minutes, for medium-rare.
- Remove from oven and wrap with foil and let stand for 10 minutes.
- Rehydrate the porcini in water by soaking the dried mushrooms in one cup of water. Remove from water and strain through a fine sieve. Reserve strained liquid. Coarsely chop porcini.
- Heat a tablespoon butter in the same skillet used for searing the beef. When it's hot, add the shallots and chopped porcini and sauté over medium heat for five minutes.
- Add the wine and scrape up the brown bits stuck to the the pan. Add mushroom liquid, rosemary and thyme. Bring to a boil, then reduce to a simmer and cook until sauce is reduced by about half to approximately 1 1/2 cups.
- Add salt and taste for seasoning. Strain through a fine sieve into a small saucepan.
- Heat sauce over medium heat, whisk in the butter.
- Slice the tenderloin and serve with the sauce.
This post is brought to you by our friends at Pure Leaf