Porcini Dusted tenderloin with porcini-wine sauce

Whether its graduation, a holiday, anniversary or you just feel like celebrating, this simple yet delicious recipe is sure to impress everyone at the dinner table. Watch James Beard Award Winning Chef, Debbie Gold, demonstrate how to wow everyone with this elevated yet simple recipe that pairs great wine your favorite wine. 

  •    Time: 1 hour to 1-1/2 hours
  •    8-10 servings

Ingredients

  • Sauce
    • 1 can (14-1/2 ounces) ready to serve beef broth
    • 3/4 cup dried porcini mushrooms
    • 3 cups finely diced tomatoes
    • 1 cup red wine
  • Roast
    • 1 beef Tenderloin Roast Center-Cut (2-3 pounds)
    • 2 tablespoons grated Parmesan cheese
    • 1/4 cup dried porcini mushrooms
    • Kosher salt 
    • Fresh cracked pepper
    • Vegetable Oil

Instructions

  1. Bring broth to boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10-15 minutes or until mushrooms are softened. 

  2. Meanwhile, heat oven to 425 degrees. Place remaining mushrooms in food processor and pulse until finely ground

  3.  Heat skillet with oil until hot. Add tenderloin roast to hot pan and caramelize on all sides. 

  4. Remove roast from skillet using tongs (do not puncture with fork).

  5. Generously coat roast on all sides with Porcini Parmesan mixture.

  6. Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. 

  7.  Meanwhile, add tomatoes and wine to original mushroom mixture; bring to boil. Reduce heat; simmer 30-45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper if desired. 

  8. Remove roast from oven when internal meat thermometer registers 135 degrees for medium rare; 145 degrees for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes (Temperature will continue to rise about 10-15 degrees to reach  145 degrees for medium rare; 165 degrees for medium. 

  9. Carve roast into slices. Season with salt; as desired. Serve with Porcini-Wine sauce

  10. Accept compliments from friends and family.