Best Planked Beef Fillets With Porcini Slather Recipes

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

Ingredients

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.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE

Beef Tenderloin in Creamy Porcini Sauce image

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

Provided by Cynthia Russell

Categories 100+ Everyday Cooking Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
½ cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
½ teaspoon crushed dried thyme

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.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g

PLANKED BEEF FILLETS WITH PORCINI SLATHER

Planked Beef Fillets with Porcini Slather image

This is one of our favorite ways to plank meat, especially boneless steaks and chops. We grill one side of the meat to give it the direct flame and char that tastes and looks so good, then we slide the uncooked side of the steak directly onto the plank. The result is a great contrast in textures, with the seared crisp char on one side and the tender woodsiness on the other side. We also add smoke flavor to this recipe, but you can omit the smoke if you want. The porcini slather makes a little more than 3/4 cup, and it will keep refrigerated for up to 1 week. You will need only half of it for this recipe, so save the rest to use another time on pork chops or chicken. It's also great as a dipping sauce for bread. Suggested plank: 1 cedar or oak grilling plank, soaked in water for at least 1 hour Suggested wood: Apple, oak, or pecan chips

Provided by Karen Adler

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/4 ounce dried porcini mushrooms, ground to a powder in a coffee grinder
1/4 cup extra-virgin olive oil
2 tablespoons sugar
1 tablespoon kosher salt
1/2 tablespoon red pepper flakes
1/2 tablespoon coarse cracked black pepper
6 cloves garlic, minced
Four 5- to 6-ounce beef tenderloin steaks, cut 3/4 inch thick

Steps:

1. To make the slather, combine all the ingredients in a small bowl and stir to blend well.
2. Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other. For a charcoal grill, soak 1 cup wood chips in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place 1/2 cup dry wood chips in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill.
3. Sear the steaks over the hot fire for 3 or 4 minutes on one side, and then place the steaks on the plank, uncooked side down. Top each fillet with about 1 tablespoon of the slather.
4. Place the plank on the indirect side of the grill. Close the lid and cook until a meat thermometer inserted into the thickest part of the steak registers 130°F for medium-rare, about 20 minutes.
Oven-Smoke Planking: Preheat the oven to 400°F. Place 1/2 cup dry wood chips in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Meanwhile, in a medium-hot skillet, sear the tenderloin on all sides. When the smoke begins to fill the oven, place the seared steaks on the plank in the middle of the oven. Oven-plank for 20 minutes, or until a meat thermometer inserted into the thickest part of the steak registers about 130°F for medium-rare.