Porcini and Rosemary Crusted Beef Tenderloin with Port WineSauce
"This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. The red wine may be substituted with additional port...."
INGREDIENTS
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1 center-cut beef tenderloin, 3 pounds
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Salt
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1 ounce dried porcini mushrooms
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2 tablespoons fresh rosemary leaves, finely chopped
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1 teaspoon black peppercorns
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Olive oil
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1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved
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3 tablespoons unsalted butter, divided
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1 medium shallot, finely chopped
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1 cup port wine
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1 cup heavy bodied red wine
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2 rosemary sprigs
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1/2 teaspoon salt, or to taste
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