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Porcini-Crusted Beef Tenderloin with Mushroom Sauce
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.
8
Servings
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.
2 hours
Plus 24 hours to season
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
Directions
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01If 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.
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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.