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Porcini Crusted Beef Tenderloin with Red Wine

Porcini Crusted Beef Tenderloin with Red Wine Bliss at Home

Experience the luxurious taste of Porcini Crusted Beef Tenderloin with Red Wine in a quick, elegant dish perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 slices
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Porcini Crust
  • 1 cup Dried Porcini Mushrooms Substitute with shiitake mushrooms for a lighter profile.
  • 2 tablespoons Fresh Rosemary Fresh is recommended; dried can be bitter.
  • 1 teaspoon Black Peppercorns Can be substituted with white pepper for a milder flavor.
  • 1 teaspoon Salt Sea salt is preferred for a purer taste.
For the Beef Tenderloin
  • 1 pound Beef Tenderloin The centerpiece of the dish, known for its tenderness.
  • 2 tablespoons Olive Oil Can be replaced with grapeseed oil for a higher smoke point.
For the Red Wine Reduction
  • 1 cup Red Wine Full-bodied variety like Cabernet Sauvignon or Bordeaux.
  • 1/4 cup Port Wine Regular red wine may be used for a less sweet profile.
  • 2 tablespoons Butter (optional) Can be omitted for a leaner sauce.

Equipment

  • food processor
  • heavy skillet
  • Roasting Pan
  • meat thermometer
  • Saucepan

Method
 

Preparation Steps
  1. Prepare the Porcini Crust: Grind dried porcini mushrooms, fresh rosemary, and black peppercorns in a food processor until coarse. Add sea salt and blend gently.
  2. Season the Tenderloin: Let the beef tenderloin rest at room temperature for 30 minutes, rub with sea salt, and press the porcini mixture onto all sides.
  3. Sear the Meat: Heat a skillet over medium-high heat with olive oil. Sear each side of the tenderloin for about 2 minutes until browned.
  4. Roast the Tenderloin: Preheat oven to 400°F (200°C). Insert meat thermometer into the thickest part and roast until internal temperature reaches 130°F (54°C), about 20-25 minutes. Let rest for 10-15 minutes.
  5. Prepare the Red Wine Reduction: Combine port and red wine in a saucepan with fresh rosemary and black peppercorns, simmer until reduced by half, about 15-20 minutes. Strain and whisk in butter.
  6. Serve: Slice the beef tenderloin into medallions and drizzle with the red wine reduction.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 13gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 1gIron: 3mg

Notes

For perfect crust, ensure even pressing of the porcini mixture. Use a meat thermometer for desired doneness. Store leftover tenderloin in an airtight container for up to 3 days.

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