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Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms

8 to 10 Servings

2 hours 1 hour active

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A whole beef tenderloin not only is quick and easy to roast, it also is dependably tender despite its leanness. But because its flavor is quite mild, we use a trio of bold ingredients—mushrooms, rosemary and black pepper—to bring depth and savoriness. We create a seasoning rub by finely grinding umami-packed dried porcini mushrooms (shiitakes work, too), rosemary and pepper, and we roast the meat over a layer of fresh portobello mushrooms and sliced onion. The mushroom-onion mixture becomes a rich, flavorful accompaniment to the meat. Because portobellos contain a lot of water, we give them a head start on cooking and add the tenderloin to the pan only after they begin to brown. You will need a large roasting pan—one that measures about 12 by 15 inches—along with a V-style roasting rack.

8 to 10



Don’t skip the step of scraping the gills off the portobello mushrooms. Though edible, the gills turn the roasted mushroom-onion mixture a murky brown. Simply use a spoon to scrape off the gills on the underside of the caps before halving and slicing them. Also, make sure to allow the roast to rest before slicing. This allows the juices to redistribute throughout the meat so they don’t all flow out onto the cutting board when the meat is carved.

2 hours

1 hour active


  • ¼

    ounce dried porcini mushrooms or dried shiitake mushroom caps (about 8 small caps), broken into pieces

  • 2

    tablespoons fresh rosemary


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Ingrid H.
December 19, 2023
Porcini Rubbed Beef Tenderloin
This was fantastic! Next time doubling the mushroom recipe it was amazing