Beef Tenderloin With Porcini Mushroom Sauce Recipes

BEEF TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE

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.

PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
• Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
• Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
• Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

BEEF FILET WITH PORCINI AND ROASTED SHALLOT SAUCE

Steps:

• Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2-1/2 tsp. salt and 3/4 tsp. pepper in a small bowl. Set aside.
• Position a rack in the center of the oven and heat the oven to 425°F. Combine the shallots, garlic, vinegar, oil, tamari, and rosemary in an 8×8-inch baking dish. Roast, tossing occasionally, until the liquid is syrupy and the shallots are very soft and beginning to brown, 30 to 40 minutes. Discard the rosemary. Purée the shallots, garlic, and liquid in a blender until very smooth.
• Bring the broth to a boil in a 2-quart saucepan. Reduce the heat to a simmer, and add the shallot purée and 1 Tbs. of the porcini powder. Simmer until the sauce is reduced to 1-1/2 cups, about 20 minutes.
• Put the tenderloins on a flat rack in a roasting pan. Coat all over with the remaining porcini powder. Let sit at room temperature for 1 hour before roasting.
• Position a rack in the center of the oven and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 115°F for rare or 120°F for medium rare, about 45 minutes. Remove the roast from the oven. Let sit, loosely tented with foil, for up to 2 hours (or continue with the recipe).
• To sear in the oven: Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, 5 to 10 minutes.
• Or to sear on the stove: Heat 2 Tbs. oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to the desired temperature, about 2 minutes per side. Meanwhile, gently reheat the sauce over medium-low heat. Remove from the heat and stir in the butter.
• Transfer the meat to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 10 to 15 minutes. Slice and serve with the sauce.

PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE

Steps:

• Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
• Heat oven to 350°F with rack in middle.
• Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
• Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
• Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
• Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
• Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
• Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
• Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
• Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
• Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE

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.