PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE
Steps:
- Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator. 2. Preheat oven to 400 F. Combine mushrooms, rosemary and peppercorns in spice grinder. Grind to a coarse powder. Rub beef with olive oil. Coat all over with porcini rosemary rub. (Note: Make sure your mushrooms are completely dry and brittle, or they won't willingly grind into powder. If they're at all pliant, you can dry them out in the oven until they break easily.) 3. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add beef and brown on all sides, about 8 minutes. Transfer to a roasting pan. Roast in oven until thermometer inserted in thickest part reads 125 F., about 30 minutes, for medium rare. Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes. 4. Carve beef in 1/4 inch slices. Serve with Port Wine Sauce Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini. 2. Using the same skillet from browning the meat, add 1 tablespoon butter, shallots and chopped porcini. Sauté over medium heat until shallots are translucent, about 2 minutes. 3. Add port wine, scraping up any brown bits in the pan. Add red wine, mushroom stock and rosemary. Bring to a boil and cook uncovered until sauce is reduced by about half to approximately 1 1/2 cups. Add salt and taste for seasoning. Strain through a fine-meshed seive into a small saucepan, pressing firmly on solids. Discard solids. 4. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving
BEEF TENDERLOIN IN CREAMY PORCINI SAUCE
This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!
Provided by Cynthia Russell
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, soak dried mushrooms in hot water.
- Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
- Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
- Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g
BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE
Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
- Drain, rinse and drain mushrooms; chop mushrooms.
- Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
- Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
- Discard bay leaf.
- Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
- Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
- Remove pan from heatt, stir in salt and pepper; keep warm.
- Preheat oven to 400°.
- Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
- Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
- Place beef on a platter, let stand 5 minutes before serving; serve with sauce.
Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21
ROAST BEEF TENDERLOIN WITH PORT SAUCE
Provided by Molly Stevens
Categories Roast Christmas Rosemary Beef Tenderloin Port Winter Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For beef:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- For sauce:
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- For roasting:
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- WHAT TO DRINK:
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
PORCINI-CRUSTED BEEF TENDERLOIN
Make and share this Porcini-Crusted Beef Tenderloin recipe from Food.com.
Provided by Chef GreanEyes
Categories Roast Beef
Time 1h50m
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- place porcini mushrooms in food processor or mini chopper; process until finely ground. Combine ground mushrooms, oil, cheese, pepper, and garlic in small bowl. Press mixture evenly onto all surfaces of beef roast.
- prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. when coals are medium, ash-covered (bout 25-30minutes), add 3-4 new briquets to each side. place aluminum foil drip pan in center of grate between coals. position cooking grid with handles over coals so briquets may be added as needed.
- place roast on grid directly over one side of medium, ash-covered coals, sear, uncovered, 5 minutes or until bottom of roast is browned. turn roast over and place in center of grid directly over drip pan. grill, covered, 35-45 minutes for medium rare, 45-60 minutes for medium doneness, turning occasionally. (add 3-4briquets per side every 30 minutes to maintain heat level.).
- remove roast when internal temp is 135 degrees for med rare, 150 for medium. transfer to carving board and tent loosly with tinfoil. let sit 10 -15 minutes. carve and enjoy!
Nutrition Facts : Calories 454, Fat 36.8, SaturatedFat 13.2, Cholesterol 105.8, Sodium 115.1, Carbohydrate 0.5, Fiber 0.1, Protein 28.5
More about "porcini and rosemary crusted beef tenderloin with port winesauce recipes"
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH …
From food52.com
Reviews 173Servings 6-8Cuisine AmericanCategory Entree
- Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
- Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve strained liquid. Coarsely chop porcini.
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE
From kirkleycrossing.com
Estimated Reading Time 2 mins
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE
From recipesrun.com
Servings 8Total Time 1 hr 20 mins
PORCINI-RUBBED ROAST BEEF RECIPE | JEFF MAURO | FOOD NETWORK
From foodnetwork.com
Author Jeff MauroSteps 5Difficulty Easy
BEEF FILET WITH PORCINI AND ROASTED SHALLOT SAUCE - RECIPE
From finecooking.com
ROAST BEEF TENDERLOIN WITH PORT MUSHROOM SAUCE . RECIPE
From foodnewsnews.cc
PORCINI-DUSTED BEEF TENDERLOIN WITH ONION JUS - CANADIAN LIVING
From canadianliving.com
BEEF TENDERLOIN WITH WILD MUSHROOM STUFFING & PORT WINE SAUCE
From finecooking.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE …
From pinterest.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORCINI PORT …
From tastefoodblog.com
A QUESTION ABOUT A RECIPE: PORCINI AND ROSEMARY CRUSTED BEEF …
From food52.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE …
From pinterest.ca
PORCINI CRUSTED ROASTED BEEF TENDERLOIN WITH RED WINE SAUCE
From withspice.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE …
From headtopics.com
HOLIDAY DINNER—PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN …
From tonjastable.com
10 BEST RACHAEL RAY BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE …
From crecipe.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE
From easycookinghome.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE …
From pinterest.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH CREAMY POLENTA
From amenuforyou.com
PORCINI-DUSTED TENDERLOIN WITH WINE SAUCE - BEEF
From beefitswhatsfordinner.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE …
From pinterest.se
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE
From mastercook.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE …
From pinterest.de
PORCINI CRUSTED BEEF TENDERLOIN WITH RED WINE REDUCTION SAUCE
From gustotv.com
PORCINI-CRUSTED BEEF TENDERLOIN & WILD-MUSHROOM SAUCE RECIPE
From myrecipes.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
HERB CRUSTED PORK ROAST WITH PORT WINE SAUCE - THE MODERN PROPER
From themodernproper.com
FOOD52 PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT …
From ketofoodist.com
PORCINI – TASTEFOOD
From tastefoodblog.com
PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE ...
From eatyourbooks.com
PORT WINE SAUCE RECIPES | BIGOVEN
From bigoven.com
PORCINI CRUSTED BEEF TENDERLOIN WITH A RED WINE JUS - AMANDINE
From amandinechefs.com
PORCINI CRUSTED BEEF FILLET RECIPE - GOOD FOOD
From goodfood.com.au
ROAST BEEF TENDERLOIN WITH PORT MUSHROOM SAUCE RECIPE
From crecipe.com
PORCEI I AND ROSEMARY CRUSTED BEEF TENDERLOIN W/ PORCINI PORT …
From recipeswap.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love