Porcini Crusted Beef Tenderloin Recipes

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

PORCINI-RUBBED RIB OF BEEF

Steps:

• Tip the porcini mushrooms into a food processor and blitz to a powder. Put the beef in a roasting tin and rub all over with the porcini powder, smoked salt and plenty of freshly ground black pepper, do this at least 24 hrs before cooking. Cover loosely and place in the fridge overnight.
• Remove the beef from the fridge at least 3 hrs before you want to cook it. Heat oven to 140C/120C fan/gas 2. Uncover the beef and cook for 1 hr 20 mins.
• Turn the oven up to 220C/200C fan/gas 7 and cook for another 25 mins for medium rare until the fat is blistered and browned. If you have a meat thermometer, the core temperature should be 55C for rare, 65C for medium and 75C for well done (bear in mind that the beef will keep cooking and the temperature will continue to rise slightly as it sits). Leave to rest under a piece of foil for at least 20 mins and serve with our bone marrow stuffing, sautéed wild mushrooms and umami gravy.

PORCINI-CRUSTED BEEF TENDERLOIN

Steps:

• place porcini mushrooms in food processor or mini chopper; process until finely ground. Combine ground mushrooms, oil, cheese, pepper, and garlic in small bowl. Press mixture evenly onto all surfaces of beef roast.
• prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. when coals are medium, ash-covered (bout 25-30minutes), add 3-4 new briquets to each side. place aluminum foil drip pan in center of grate between coals. position cooking grid with handles over coals so briquets may be added as needed.
• place roast on grid directly over one side of medium, ash-covered coals, sear, uncovered, 5 minutes or until bottom of roast is browned. turn roast over and place in center of grid directly over drip pan. grill, covered, 35-45 minutes for medium rare, 45-60 minutes for medium doneness, turning occasionally. (add 3-4briquets per side every 30 minutes to maintain heat level.).
• remove roast when internal temp is 135 degrees for med rare, 150 for medium. transfer to carving board and tent loosly with tinfoil. let sit 10 -15 minutes. carve and enjoy!

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.

PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED PEPPERCORN SAUCE

Steps:

• The night before, prepare the peppercorns for the sauce. Put the green peppercorns and vinegar in a small bowl, cover and leave at room temperature overnight.
• The next day, pat the beef dry with kitchen paper, cover loosely, and leave for 1 hr at room temperature - this helps to ensure perfectly cooked meat later. Put the dried porcini mushrooms and black peppercorns in a small blender or spice grinder, and blitz to a powder. Mash with the butter and set aside.
• Heat the oven to 230C/210C fan/gas 8. Season the sirloin all over with the sea salt. Heat the oil in a flameproof roasting tin or large frying pan over a high heat, and sear the beef, fat-side down, for 5-8 mins until some of the fat has rendered out and turned golden brown, then holding the beef with tongs, sear it on all sides for 2-3 mins until browned all over. Sit the browned beef in the roasting tin fat-side up and spoon out most of the fat (if you have rendered it in the tin). Spoon 2 tbsp of the rendered fat over the beef and reserve any leftover fat for making yorkshires. Arrange the shallots around the beef, turning to coat them in the fat.
• Roast for 20 mins, then dot the porcini butter all over the beef and reduce the heat to 180C/160C fan/gas 4. Roast for another 40-50 mins for rare to medium-rare, or 1 hr for medium-well. If you have a meat thermometer, it should read 55C for medium-rare, or 65C for well done. Baste the meat in the butter from the tin, then transfer to a warm platter or board with the shallots. Cover and leave to rest for 20 mins.
• To make the sauce, discard all but 4 tbsp fat from the tin and set the tin over a low heat (or transfer to a pan), and fry the chopped shallots for 6-8 mins until softened and translucent. Strain the pickled peppercorns, reserving the vinegar, and add to the pan along with the stock. Bring to a simmer and cook for 10 mins until reduced by about half, then whisk in the cream. Taste for seasoning, and add the reserved vinegar, 1 tsp at a time, to balance the acidity and creaminess (we used about 5 tsp). Simmer for another 5-6 mins until the sauce has thickened. Pour into a jug. Carve the beef and serve with the roasted shallots and 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.