porcini crusted roasted beef tenderloin with red wine sauce

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This whole beef tenderloin is coated with a ground powder of dried porcini mushrooms, rosemary and black pepper, seared in a cast iron and roasted in the oven. The crust is incredibly savory and the earthiness of the mushrooms and rosemary is complemented by a rich red wine sauce.

  • Author: Indi Hampton
  • Prep Time: 4 hours
  • Cook Time: 3 hours 20 minutes
  • Total Time: 7 hours 20 minutes
  • Yield: 8
  • Category: Entree
  • Cuisine: American


brown sauce

  • 1/3 cup carrots, finely diced
  • 1/3 cup onions, finely diced
  • 1/3 cup celery, finely diced
  • 6 tbsp olive oil
  • 4 tbsp flour
  • 6 cups boiling beef stock
  • 2 tbsp tomato paste
  • a medium herb bouquet: 3 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth (I just throw in whatever herbs I have on hand...)

beef tenderloin

  • 1 center-cut whole beef tenderloin, 3 pounds
  • kosher salt
  • 1 ounce (about 1 1/2 cups) dried porcini mushrooms
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tsp black peppercorns
  • olive oil

red wine sauce

  • 1 tbsp unsalted butter
  • 1 shallot, minced
  • 1 1/2 cups red wine
  • all of brown sauce recipe (above)


brown sauce

  1. Slowly cook the vegetables in olive oil until soft and onions are translucent but not browned, about 10 minutes.
  2. Stir the flour into the vegetables and cook over medium low heat, stirring constantly, 8 to 10 minutes or until the flour turns golden brown.
  3. Remove from heat. With a wire whisk, immediately blend in all of the boiling stock at once. Beat in the tomato paste. Add the herb bouquet.
  4. Simmer slowly, partially covered, for 2 hours or more, skimming off fat and scum as necessary. Add more liquid if the sauce thickens too much. You should end up with about 4 cups of sauce, thick enough to coat a spoon lightly.
  5. Taste and adjust the seasoning. Strain, pressing juice out of vegetables, then degrease. Proceed to wine sauce. Alternatively, transfer to a container, cover with a piece of plastic wrap to prevent a skin from forming, cool and refrigerate or freeze.

beef tenderloin

  1. Season the tenderloin all over with salt. Refrigerate at least 4 hours and up to 24 hours. Thirty minutes before roasting, remove beef from refrigerator.
  2. Preheat oven to 400°F. Combine mushrooms, rosemary, and peppercorns in spice grinder. Grind to a fine powder. Rub beef with olive oil. Coat all over with porcini rosemary rub. (Note: Make sure your mushrooms are completely dry and brittle, or they won't grind into powder. If they're at all pliant, you can dry them out in the oven until they break easily.)
  3. Heat 1 tbsp olive oil in a wide skillet over medium-high heat until shimmering. Add beef and brown on all sides, about 8 minutes. Transfer to a roasting pan. Roast in oven until thermometer inserted in thickest part reads 125 F, about 30 minutes, for medium rare. Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes.
  4. Carve beef in 1/4 inch slices. Serve with red wine sauce (below).

red wine sauce

  1. Cook butter and shallot in a small saucepan over medium-high heat until shallot is soft and translucent, but not burnt, 5- 7 minutes.
  2. Add red wine and simmer until almost all of the liquid is cooked off and only a few tablespoons remain. Add the brown sauce, stir to combine, and simmer until the sauce has thickened and the flavors are married, 8 to 10 minutes. Taste, season with salt and freshly ground pepper if needed, remove from heat and set aside until beef is ready.


  • serves 6- 8 | beef tenderloin recipe adapted from TasteFood via Food52, brown sauce recipe from Mastering the Art of French Cooking by Julia Child
  • Brown sauce will keep for up to 1 week refrigerated or up to 6 months frozen.
  • Red wine sauce can be gently reheated on the stove or in short intervals in the microwave (stirring in between) when needed.