PORCINI CRUSTED BEEF TENDERLOIN FOR CHRISTMAS
Serve with roast vegetables for a simple and elegant meal.
Dried porcini mushrooms ground into a powder dust the outside of the tenderloin, enhancing the flavor of this delicate cut of meat.
dried porcini mushrooms
canola oil, or other high smoke point oil
Preheat oven to 400°F/204°C/Gas Mark 6, then place dried mushrooms into a mini food processor or blender and grind until you have a fine powder.
Pour the mushroom powder into a fine mesh strainer and sift over a bowl to remove the larger bits. Dust on all 4 sides with porcini powder, giving it a heavy coating.
Fold under the tail end (the thin end) of tenderloin and tie with butcher's twine. Keeping the thickness uniform helps the meat cook evenly. Season with salt and pepper.
Slide into the oven and let it roast for 10 minutes at 400°F, then turn down to 325°F/165°C/Gas Mark 3 for an additional 10-12 minutes.
Remove from oven and place tenderloin on sheet pan to rest. I let it rest for 5 minutes on one side, then flip it over and let it rest an additional 5 minutes. Cut twine off of roast and slice.
Click a photo to get the recipe!
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