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

The superstar Tenderloin Roast gets some love from porcini mushrooms in two different ways in this tasty recipe. Bring on the savory goodness!

Cook Time: 1 hrs 30 mins

Servings: 10

Ingredients: 7

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

233 Calories

0 %*

3g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

2.8 mg IRON

0 %DV

4.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.