This Beef Tenderloin incorporates dried wild mushrooms that add a rich crust. The recipe pairs well with Rosemont of Virginia Winery’s Kilravock (2017) and appears in this full episode of “ Un-Wine’d," which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 3 lb center-cut beef tenderloin, fully trimmed
- 2 c. dried wild mushrooms
- 2 tbsp. salt
- 1 tbsp. black pepper
- ½ tsp. Cayenne pepper
- 1 tbsp. parsley
- 1 tsp. garlic powder
- Pan
- Frying pan
- 1 tsp. onion powder
- ¼ c. cream sherry
- 3 shallots, chopped
- 1 lb wild mushrooms, sliced
- 1 to 2 tbsp. flour
- 1 ¼ c. heavy cream
- Salt and pepper to taste
- Paper towels
- Food processor
Directions
Step 1: Preheat the oven to 450 F. and set up a pan with a roasting rack or vegetables to support the meat above drippings.
Step 2: Pat the tenderloin dry with paper towels.
Step 3: In a food processor, place the dry mushrooms, 3 tbsp. salt, 1 tbsp. black pepper, cayenne, parsley, garlic powder, and onion powder. Process until the mixture becomes a powder.
Step 4: Then rub the powder on the roast. Put the rub on the roasting rack and place in the oven for 15 minutes.
Step 5: Reduce the heat to 350 F. and roast for 45 minutes or until a thermometer positioned in the center of the roast registers 135 F. Then remove the roast from the oven and allow it to rest for 15 minutes.
Step 6: While the roast rests, heat a frying pan over medium heat and pour in the sherry and shallots. Cook for two minutes or until the shallots begin to soften.
Step 7: Add the mushrooms and cook for 5 minutes stirring frequently. Stir in the flour and cook through.
Step 8: Add the heavy cream and simmer until the mushrooms softened. Season with salt and pepper.
Step 9: Slice the roast and serve with mushroom sauce.
