Best Beef Tenderloin In Creamy Porcini Sauce Recipes

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BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE



Beef Tenderloin With Porcini Mushroom Sauce image

Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 cup boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 teaspoon extra virgin olive oil
1 1/2 cups chopped red onions
1/4 cup finely chopped shallot
1 1/2 cups low sodium beef broth
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
4 (4 ounce) beef tenderloin steaks, trimmed (1 1/2 inches thick)
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21

ROAST BEEF TENDERLOIN



Roast Beef Tenderloin image

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 14

⅓ cup dried porcini mushrooms
1 cup warm water
2 ½ pounds trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
½ cup sliced shallots
1 pinch salt
¼ cup tarragon vinegar
1 cup veal stock
¼ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste

Steps:

  • Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  • Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  • Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  • Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  • Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  • Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g

PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE



Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce image

Provided by Alexis Touchet

Categories     Beef     Mushroom     Roast     Christmas     Dinner     Meat     Beef Tenderloin     Winter     Christmas Eve     Butter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 12

1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens
Special Equipment
Kitchen string; large heavy roasting pan; instant-read thermometer

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.

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