Porcini-Crusted Beef Tenderloin with Mushroom Sauce

8 Servings

2 hours Plus 24 hours to season

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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.




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.

2 hours

Plus 24 hours to season


  • 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


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Sarah R.

The porcini fennel spice rub is what makes this dish so amazing. VERY savory and complex, with umami bombs for ingredients. I make the porcini powder/fennel mixture and use it when I saute mushrooms.

Barbara G.

This is an AMAZING recipe and worked out perfectly! A special treat for the holidays.
The porcini rub is quite peppery... which I love... And the mushroom sauce goes quite lovely with the beef.
I used Malton salt for the coarse salt prior to serving and loved it.