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Porcini and Rosemary Crusted Beef Tenderloin with Creamy Polenta

This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef.

Porcini and Rosemary Crusted Beef Tenderloin

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Serves: 6 Total Time: 1 hour and 20 minutes

Ingredients

  • 1 center-cut beef tenderloin, 3 pounds
  • Salt
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 1 teaspoon black peppercorns
  • Olive oil

  • For the Port Wine Sauce:
  • 1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup water, liquid reserved
  • 3 tablespoons unsalted butter, divided
  • 1 medium shallot, finely chopped
  • 1 cup port wine
  • 1 cup heavy bodied red wine
  • 2 rosemary sprigs
  • 1/2 teaspoon salt, or to taste



Instructions

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