Porcini-Dusted Tenderloin with Wine Sauce

Name: Porcini-Dusted Tenderloin with Wine Sauce
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: Chateaubriand Tenderloin Roast; beef broth; porcini mushrooms; Parmesan cheese; pepper; tomatoes; dry red wine

1 HRS 30 MINS

Time to Cook

10

Servings

7

Ingredients

Cook Mode

Ingredients

1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
1 can (14 to 14-1/2 ounces) beef broth
1 cup dried porcini mushrooms, divided
2 tablespoons grated Parmesan cheese
1 teaspoon pepper
3 cups finely diced fresh tomatoes
1 cup dry red wine

Preparation

Step 1

Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened.
Step 2

Meanwhile, heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and pepper; press evenly onto all surfaces of beef roast.
Step 3

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
Step 4

Meanwhile, add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
Step 5

Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Step 6

Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce.

Nutrition Information

Nutrition information per serving, 1/8 of recipe: 233 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 68 mg Cholesterol; 278 mg Sodium; 6 g Total Carbohydrate; 1.6 g Dietary Fiber; 28 g Protein; 2.8 mg Iron; 7.5 mg NE Niacin; 0.6 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.8 mg Zinc; 28.9 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Filed Under:

Pot Roast / Comfort Foods

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1 HRS 30 MINS

10

7

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Information

Nutrition Tip

Share Your Beef-Loving Experience! Cancel reply

Share Your Beef-Loving Experience! Cancel reply

Related Recipes

Herb-Crusted Beef Rib Roast with Roasted Fennel and Horseradish Cream Sauce

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